Autumn Salad With Aged Sherry Vinaigrette
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Spanish | Infood01 | 1 | Servings |
INGREDIENTS
| 1/3 | oz | Olive oil |
| 1 | oz | Spanish Sherry Vinegar |
| 1 | Shallot, minced | |
| 1 | Chives, minced | |
| 1 | pn | Sugar |
| Salt and pepper | ||
| 4 | oz | Mesclun greens, up to 5 |
| 2 | oz | Mashed walnut pieces |
| 4 | oz | Crumbles Stilton Cheese, or |
| bleu cheese | ||
| 1 | Bartlett Pear, halved then | |
| sliced | ||
| thins |
INSTRUCTIONS
Combine the olive oil. sherry vinegar, shallot, chives, sugar and salt and pepper in a small bowl and whisk together. Let stand for a few minutes to combine flavors. In a large bowl, toss greens, walnuts, Stilton cheese, and pear together. Pack the dressing and greens in separate containers. Before serving, drizzle just enough dressing to cover greens before serving. Yield: 2 servings Converted by MC_Buster. NOTES : Recipe Courtesy of John Villa, Exec. Chef, Park View at the Boathouse, NYC Recipe by: IN FOOD TODAY SHOW #INL178B Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 371
Calories From Fat: 87
Total Fat: 9.8g
Cholesterol: 0mg
Sodium: 47.7mg
Potassium: 1322.7mg
Carbohydrates: 67g
Fiber: 12.7g
Sugar: 31.7g
Protein: 9.9g