Green Salad With Dried Figs Blue Cheese Walnuts And Sherry Vinaigrette Food

MIXED GREEN SALAD WITH SHERRY VINAIGRETTE

Steps:

• Blend the vinegar, garlic, oregano, 1 teaspoon of salt, and 1/2 teaspoon black pepper in a blender until the garlic is finely chopped. With the blender running, slowly blend in the oil.
• Toss the baby greens, bell pepper, olives, and cheese with enough vinaigrette to coat. Season the salad, to taste, with more salt and black pepper, and serve.

FENNEL-CELERY SALAD WITH BLUE CHEESE AND WALNUTS

Steps:

• Preheat oven to 350°F. Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 5-8 minutes; let cool.
• Finely chop 1 shallot half, then thinly slice the other half crosswise; set sliced shallot aside. Combine chopped shallot, mustard, sugar, and 1/4 cup vinegar in a resealable jar. Add oil and season with salt and pepper. Cover and shake to emulsify; set vinaigrette aside.
• Toss figs, reserved sliced shallot, and remaining 1/4 cup vinegar in a small bowl; let sit until figs and shallots are softened, at least 30 minutes.
• Just before serving, toss fennel, celery, blue cheese, and toasted walnuts in a large bowl. Drain figs and shallot and add to bowl. Drizzle with vinaigrette and toss to coat; season with salt and pepper.
• Do Ahead
• Vinaigrette can be made 1 day ahead; cover and chill. Figs and shallot can be soaked 4 hours ahead; store covered at room temperature. Fennel and celery can be sliced 4 hours ahead; place in a large bowl. Cover with a damp paper towel and chill.

MIXED GREEN SALAD WITH CRANBERRY VINAIGRETTE

Steps:

• In a small saucepan, combine the cranberries, sugar and water. Cook over medium heat until berries pop, about 10 minutes., Cool slightly. Place the cranberry mixture, vinegar and mustard in a blender; cover and process until pureed. While processing, gradually add oil in a steady stream. Refrigerate until serving., Just before serving, in a large bowl, combine the salad greens, apple, cranberries and walnuts. Drizzle with 1 cup vinaigrette and toss to coat. Sprinkle with blue cheese. Serve with remaining vinaigrette.

GOAT CHEESE & FIG SALAD WITH SHERRY-WALNUT OIL VINAIGRETTE

Steps:

• Combine vinegar, mustard, shallot, garlic and salt in a small mixing bowl.
• Whisk in the oil. If you have time, let flavors mingle for 30 minutes.
• In a large bowl, toss greens with the vinaigrette.
• Serve dressed greens in individual bowls or plates.
• Top with walnuts, figs, cheese and fresh ground pepper.

GREEN SALAD WITH FIGS, WALNUTS, & BLUE CHEESE

Steps:

• Dressing.
• In a medium mixing bowl,mix together vinegar, mustard, and honey until combined.
• Whisk in olive oil.
• Whisk in orange juice, salt and pepper.
• Salad.
• Toast walnut pieces in a skillet over medium heat, until they become brown and fragrant.
• Cool walnuts.
• Toss greens with 3/4 of the dressing.
• Place greens on serving platter.
• Toss with nuts,greens,and blue cheese.
• Drizzle with remaining dressing.

FRESH PEAR AND FIG MIXED GREEN SALAD

Steps:

• Place a pile of greens on each salad plate. Arrange the fruits on top and sprinkle with cheese and nuts. Lightly drizzle with vinaigrette.;
• Combine all the ingredients in a bowl and whisk to combine.

GREEN SALAD WITH DRIED FIGS, BLUE CHEESE, WALNUTS, AND SHERRY VINAIGRETTE

Steps:

• Place the salad greens, figs, walnuts, and dressing in a bowl and toss. Divide among plates and crumble the blue cheese on top of each salad.
• Sherry Vinaigrette
• Whisk together the shallot, vinegar, preserves, capers, and mustard in a small bowl. Whisk in the olive oil until the dressing is emulsified. Taste for balance, and add a little more olive oil, if you like. Season with salt and pepper.