Fall Greens with French Vinaigrette
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
Williams-Sonoma Kitchen.