Post by JJ Judkins on Nov 6, 2012 17:16:55 GMT -6
Spring Harvest Salad
Vinaigrette:
1 cup champagne vinegar
1 cup golden balsamic vinegar
1/4 cup raw honey
2 sliced shallots
2 cups extra virgin olive oil
Salt, pepper to taste
Salad:
Little gem lettuces
Treviso radicchio
Endive
Organic strawberries
Cow?s milk cheese, crumbled
Toasted pecans
Place the vinegars, honey and shallots into a blender and grind until
smooth. Slowly add the oil until the mixture emulsifies. Season with
salt and pepper to taste. This dressing recipe makes 1 quart, so
refrigerate any portion you don?t use.
Gently toss the lettuces, radicchio and endive with some dressing.
Scatter strawberries, crumbled cheese and pecans on top and drizzle
with additional dressing before serving.
? Charles Hechinger, Tender Greens, Walnut Creek
Vinaigrette:
1 cup champagne vinegar
1 cup golden balsamic vinegar
1/4 cup raw honey
2 sliced shallots
2 cups extra virgin olive oil
Salt, pepper to taste
Salad:
Little gem lettuces
Treviso radicchio
Endive
Organic strawberries
Cow?s milk cheese, crumbled
Toasted pecans
Place the vinegars, honey and shallots into a blender and grind until
smooth. Slowly add the oil until the mixture emulsifies. Season with
salt and pepper to taste. This dressing recipe makes 1 quart, so
refrigerate any portion you don?t use.
Gently toss the lettuces, radicchio and endive with some dressing.
Scatter strawberries, crumbled cheese and pecans on top and drizzle
with additional dressing before serving.
? Charles Hechinger, Tender Greens, Walnut Creek