Use as much or as little of each ingredient as you like to tailor your salad to you and your guests. This is merely a guide. I made myself a dinner-size salad and found a generous handful of greens, 2 tablespoons of walnuts, 1/2 a pear, 2 tablespoons onions, 1 slice of bacon, and 1/2 ounce of Roquefort to be satisfying.
Ingredients
Mesclun greens
Toasted walnuts
Thinly sliced Bosc pear
Caramelized onions
Cooked, crumbled bacon
Ile de France Roquefort blue cheese, crumbled or chopped
Cranberry-Dijon vinaigrette (recipe below)
Preparation
Divide mesclun greens among plates. Scatter walnuts over greens. Layer sliced pear over greens. Toss onions, bacon, and Roquefort on top. Drizzle cranberry-Dijon vinaigrette over each salad.
Cranberry-Dijon Vinaigrette (adapted from Food.com)
Makes about 3/4 cup to 1 cup dressing
Ingredients
1/2 cup fresh or frozen cranberries
2 tablespoons sugar
1/4 cup O Cabernet Vinegar
1/2 teaspoon Dijon mustard
2 tablespoons orange juice
1/3 cup extra-virgin olive oil
Salt and pepper
Preparation
Combine cranberries, sugar, and vinegar in a small saucepan and cook over medium heat, stirring and smashing cranberries occasionally, until cranberries start to pop, about 5 to 10 minutes.
Transfer cranberry mixture to bowl of food processor. Add mustard and orange juice, and process until smooth, about 30 seconds.
Slowly stream in oil while food processor is running.
Transfer dressing to small carafe or measuring cup, and season with salt and pepper to taste.
Dressing can be covered and stored in refrigerator for 1 week. (Recipe can easily be doubled.)
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