Mesclun Salad With Shallots And Blue Cheese Food

MESCLUN SALAD WITH SHALLOTS AND BLUE CHEESE

Steps:

• Preheat oven to 425 degrees. On a large rimmed baking sheet, toss shallots with 1 tablespoon oil; season with salt and pepper. Roast, tossing occasionally, until browned and tender, 25 to 30 minutes. Let cool slightly; set aside. In a large serving bowl, whisk together remaining 2 tablespoons oil, vinegar, and Dijon; season dressing with salt and pepper.
• Just before serving, add greens and shallots to dressing; toss, and top with cheese and hazelnuts.

MESCLUN SALAD

Steps:

• In a small saute pan add 2 tablespoons whole butter, dash of cayenne, 3 tablespoons sugar, 1/2 teaspoon salt, and the 1/2 cup of pecans. Cook this slowly over a very low flame, taking care to stir carefully and occasionally. The sugar will burn easily if the flame is too hot. On a stable cutting board, julienne the red pepper and then peel and section the 2 oranges. Squeeze the remaining orange pulp over a large bowl and to this add the 1 tablespoon of olive oil. Toss the salad greens in this and then place on a salad plate. Arrange the oranges and red bell pepper slices on the top and garnish with the caramelized pecan halves. Allow the pecans to cool before eating.

MESCLUN AND RADICCHIO SALAD WITH SHALLOT VINAIGRETTE

Steps:

• In a small bowl whisk together vinegar, shallot, honey, mustard, and salt and pepper to taste. Add oil in a slow stream, whisking until emulsified. Vinaigrette may be made 1 week ahead and chilled, covered. Bring vinaigrette to room temperature before using.
• Trim radicchio and tear into bite-size pieces. In a large bowl toss together radicchio, mesclun, and parsley.
• Just before serving, drizzle vinaigrette over salad and toss well with salt and pepper to taste.

MESCLUN SALAD W/ PECANS, BLUE CHEESE & CRANBERRY VINAIGRETTE

Steps:

• In a blender, process ingredients from vinegar to water until cranberries are finely chopped.
• Spread pecans in a cookie sheet; bake at 350 stirring twice for 6 to 8 minutes; cool then chop.
• Just before serving, toss all ingredients except dressing in a large salad bowl to mix.
• Add dressing and toss until evenly coated.
• Serve topped with several Craisins.

MESCLUN SALAD

Steps:

• Wash and dry mesclun.
• Whisk the lemon juice, vinegar and oil and mix with greens.

MESCLUN SALAD WITH SHALLOT VINAIGRETTE

Steps:

• Whisk together shallot, mustard and vinegar.
• Add oil in a slow stream, whicking until emulsified, and season with salt and pepper.
• Just before serving, toss salad greens with just enough dressing to coat.
• Add toasted pine nuts and mossarella balls.
• Enjoy !

SOUTHERN MESCLUN SALAD

Steps:

• Remove the tough stems from greens, herbs and flowers and discard. Wash and dry carefully.
• In a serving bowl, combine oil, vinegar, salt and pepper. Add mesclun and toss to coat lightly.

MESCLUN SALAD WITH SHALLOT VINAIGRETTE

Steps:

• Whisk together shallot, mustard, and vinegar. Add oil in a slow stream, whisking until emulsified, and season with salt and pepper. Just before serving, toss salad greens with just enough dressing to coat.