Autumn Salad With Red Wine Vinaigrette Food

AUTUMN SALAD WITH AGED SHERRY VINAIGRETTE

Steps:

• 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.

WARM SALAD OF AUTUMN GREENS WITH PLUM VINAIGRETTE

Steps:

• Up to one week ahead:.
• In a blender or food processor, pulse the preserves, vinegar, and mustard until smooth. Continue pulsing and slowly add the oil until incorporated. Add the shallots, salt, and pepper; pulse briefly. Refrigerate in a bottle.
• Up to four days ahead:.
• Stem the spinach and chard (or kale), and cut the chard or kale into strips about 1/2 inch wide. Cut the bottoms off the frisée or escarole.
• Mix all the greens, wash thoroughly, and spin dry. Wrap loosely in damp (not wet) paper towels and store in sealed zip-top bags. They should stay fresh this way for 5 days.
• Just before serving:.
• Bring the dressing to room temperature. In a very large sauté pan (preferably nonstick), heat about 1 Tbs. of the olive oil over medium-high heat and add one-third of the greens, one-third of the nuts, and a bit of salt and pepper.
• Sauté 1 to 2 min., stirring all the time, until the leaves are slightly wilted. Drizzle a little dressing on them, toss lightly with tongs, and transfer the nuts and greens to a serving platter.
• Repeat with the remaining greens in two more batches, adding only enough olive oil to the pan as needed to sauté.

SIMPLE RED WINE VINAIGRETTE

Steps:

• Mix all ingredients together and let sit at room temperature until sugar is dissolved, mixing occasionaly.

RED WINE VINAIGRETTE

Steps:

• Mix all well then put over salad.

AUTUMN SALAD WITH WALNUT VINAIGRETTE

Steps:

• To make the vinaigrette (which can be made in advance and refrigerated until needed), combine the walnuts, orange juice, mustard, vinegar, brown sugar, garlic, salt and pepper in a food processor. Begin processing and add olive oil slowly until well blended.
• Combine salad ingredients and toss with vinaigrette.

AUTUMN SALAD WITH RED WINE VINAIGRETTE

Steps:

• Combine first 9 ingredients in a bowl, stirring with a whisk.
• Combine salad greens, romaine lettuce, Asian pear, apple, and red onion in a large bowl. Drizzle with vinaigrette, and toss well to coat. Sprinkle with crumbled goat cheese.
• Serve immediately.