Sunday, June 04, 2006
Chef’s Special Salad
1 tablespoons white balsamic vinegar
1/4 teaspoon Dijon mustard
3 tablespoons olive oil
Fresh ground pepper
1 teaspoon minced shallots
1-2 Heads Butter Lettuce
1/2 cup Blue Cheese crumbled
1/4 cup candied Pecans
1/4 cup dried cranberries
1/4 sweet onion, very thinly sliced
Add vinegar, salt and mustard into a salad bowl. Mix to combine. Slowly drizzle in oil and whisk continuously until homogenized. Add in shallots and stir to combine.
Tear lettuce into smaller bits. Add all the salad ingredients into the bowl and toss. Serve immediately.
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