Fall Greens with French Vinaigrette
Fall Greens with French Vinaigrette is rated
out of
5 by
1.
Prep Time:
20 minutes
Cook Time:
0 minutes
Servings:
4
Serves 4.
A simple vinaigrette is made solely of oil, vinegar and a little seasoning. The addition of Dijon mustard is standard in many classic French vinaigrette recipes. Chopped fresh herbs, ground spices, and minced garlic or shallots can be blended in as well, but if you are using good-quality oil, vinegar and mustard, you may want to enjoy their flavors as is.
Ingredients:
- 2 Tbs. Champagne or white wine vinegar
- 2 Tbs. Dijon mustard
- Salt and freshly ground pepper, to taste
- 6 Tbs. extra-virgin olive oil
- 5 oz. mixed fall lettuces
- 6 oz. blue cheese, crumbled
- 1/2 cup walnuts, toasted
- 1/2 cup dried cherries
Directions:
In a small bowl, combine the vinegar, Dijon mustard, salt and pepper and whisk to blend. Add the olive oil in a slow, steady stream, whisking constantly until smooth and blended. Taste and adjust the seasonings with salt and pepper.
In a large salad bowl, toss the lettuces with two-thirds of the vinaigrette. Season with salt and pepper and add more vinaigrette as needed. Divide the greens among 4 salad bowls and top with equal amounts of the cheese, walnuts and dried cherries. Serve immediately
In a large salad bowl, toss the lettuces with two-thirds of the vinaigrette. Season with salt and pepper and add more vinaigrette as needed. Divide the greens among 4 salad bowls and top with equal amounts of the cheese, walnuts and dried cherries. Serve immediately
Serves 4.
Williams-Sonoma Kitchen.
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Rated 4 out of
5
by
TheInspiredChef from
Simple ingredients = delicious salad
I taught a class at Williams-Sonoma and this salad was on the menu. The guests loved the bite of the mustard in the vinaigrette. Using so much mustard made the dressing very creamy. Blue cheese and walnuts is always a perfect combination and the addition of the dried, sweet cherries added a nice counterpoint to the tang of the dressing. Such simple ingredients, so easy to make, what a wonderful salad.
Date published: 2016-02-05