Jun 08 2010

Baby Greens with Maple Shallot Vinaigrette

Published by at 7:43 am under Originals,Recipes,Vegetarian

Baby Greens with Maple Shallot Vinaigrette

This is a great summer salad to enjoy as an accompaniment to barbecued foods. The sweetness of the maple and the caramelized shallots are a nice contrast to the slight bitterness of baby greens.


  • 10-12 cups fresh baby salad greens or baby spinach
  • 1 medium shallot, peeled and sliced thinly
  • ½ cup crumbled goat cheese
  • 3 tbsp real maple syrup
  • ¼ cup apple cider vinegar
  • ⅓ cup extra virgin olive oil plus 2 tbsp olive oil
  • 1 tsp oregano
  • pinch salt
  • 1 tsp fresh ground pepper


To prepare the shallot:

In 2 tbsp of olive oil, sauté the sliced shallot with half of the pepper on medium-high heat for 3 minutes to caramelize. Reduce to medium-low heat and continue to cook until soft. Set aside.

To prepare the dressing:

Whisk the maple syrup, vinegar, remaining olive oil, salt and remaining pepper until well blended. Set aside.

To prepare the salad:

Toss together the baby greens or baby spinach, crumbled goat cheese, shallots and dressing in a large salad bowl and enjoy!

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One response so far

One Response to “Baby Greens with Maple Shallot Vinaigrette”

  1. muralimanoharon 08 Jul 2010 at 12:09 pm

    That sounds like it would be fricking awesome with some candied walnuts and dried cranberries tossed in, as well. Maybe with cow’s feta, though. Goat’s feta is rank. :p

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