Wilted Greene W Warm Sherry 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.

WILTED SPINACH SALAD WITH PICKLED SHALLOTS AND SHERRY VINAIGRETTE

Steps:

• In a small bowl, whisk together the vinegar, salt, pepper, and mustard. Drizzle in the olive oil, whisking constantly until the dressing is completely emulsified. Assemble all the ingredients for the salad on the counter top just before you are ready to serve it. Turn a gas or electric burner to medium high heat. Using an oven glove to protect your hands, heat a large stainless bowl until it is very hot. Add just under 1/2 cup of the vinaigrette, reserving the rest for another use. Swirl for a minute or two, until the vinaigrette is quite warm. Remove from the heat and quickly throw in the spinach leaves and the shallots. Immediately start tossing the salad mixture with tongs and, as soon as it begins to wilt, serve the salad, sprinkled with the toasted pipettes and, if desired, the cheese.
• Bring a large saucepan of water to the boil and blanch the shallots for 1 minute. Drain in a colander. When the shallots are cool enough to handle, peel them. In a medium saucepan, combine the vinegar, wine, sugar, mustard seeds, peppercorns, chile flakes, and salt. Stir over low heat until the sugar has dissolved. Add the shallots and bring the liquid to a boil. Simmer for 5 minutes, then remove from the heat and let cool completely. Transfer the shallots and all the liquid into a sterilized jar, cover tightly, and use as directed in this recipe, or keep for up to 2 weeks.

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.