Jun 08 2010
Baby Greens with Maple Shallot Vinaigrette
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.
Ingredients:
- 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!
One Response to “Baby Greens with Maple Shallot Vinaigrette”
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