Mixed Baby Greens with Balsamic Dijon Vinaigrette by Chef Jessica Griffith
Balsamic Dijon Vinaigrette:
1/3 cup extra virgin olive oil
1/4 cup balsamic vinaigrette
1 tsp. dijon mustard
1 clove garlic, finely chopped
2 Tbsp. sugar
Whisk balsamic, dijon, garlic, and sugar in bowl and then slowly whisk in olive oil until smooth.
Makes 2/3 cup vinaigrette
10 oz. mixed baby greens
1 medium green apple, chopped (1 cup)
4 oz. Gorgonzola or blue cheese, crumbled (1/2 cup)
1/3 cup walnuts, toasted and chopped
1/4 cup dried cranberries
Balsamic vinaigrette (see above recipe)
1) Make vinaigrette.
2) Toss vinaigrette and remaining ingredients before serving.
Makes 6 servings
Some of you have tried this salad with chicken and here is how I prepare the chicken...
Take one package of chicken breast tenders and cook over med-high heat with kosher salt and freshly ground black pepper. Cut chicken into bite size pieces and include in salad ingredients.
Cooking Tip:
Toasting nuts
So here are a few of the ways you can toast nuts:
1) Preheat oven to 350 degrees. Spread nuts in ungreased shallow pan. Bake about 10 minutes, stirring occasionally, until golden brown and fragrant.
2) Cook nuts in ungreased heavy skillet over med-low heat 5 to 7 minutes, stirring frequently until browning begins, then stirring constantly until golden brown and fragrant.
3) If you own a small shallow stoneware piece, you can use your microwave. (This method is best for a small amount of nuts) Spread nuts into stoneware pan, microwave in 30 second increments, stirring each time, until golden brown and fragrant.
No matter which method you choose, remember to watch carefully as nuts brown quickly.
