Baby Greens With Almond Vinaigrette Recipes

Steps:

• In small bowl, beat all Balsamic Vinaigrette ingredients with wire whisk until smooth.
• In serving bowl, toss vinaigrette and all Salad ingredients just before serving.

Steps:

• Whisk together the vinegar and jam in a small bowl and season with salt and pepper. Slowly whisk in the olive oil until emulsified.
• Put the greens in a large bowl, toss with the vinaigrette and top with the almonds.

Steps:

• Combine the lettuce, arugula, radishes, cucumbers and sunflower seeds in a large bowl. Add the dressing, season with salt and pepper, and gently toss.
• Combine 1/2 cup each mayonnaise and sour cream, 1/3 cup each chopped parsley and chives, and 1/4 cup chopped tarragon in a blender. Add 2 anchovy fillets, 1 minced garlic clove, 1 tablespoon capers, the juice of 1 lemon, 1/2 teaspoon kosher salt and a few grinds of pepper; puree until smooth.

Steps:

• Combine mustard and vinegar in the bottom of a bowl. Stream in extra-virgin olive oil, whisking dressing as oil is added. Add greens to the bowl. Toss and turn greens with tongs to evenly coat them with dressing. Season with salt and pepper, to taste.

Steps:

• Halve and pit the apricots and set aside.
• Pour 2 tablespoons of the olive oil into a medium saute pan over medium-high heat. Saute the onions until lightly browned, about 5 to 7 minutes. Add the apricots to the pan and reduce the heat to medium. Heat the apricots just until their skins begin to soften, for no more than 2 to 3 minutes so the fruit keeps its shape. Add the herbs, 2 tablespoons of the balsamic vinegar and 1/2 teaspoon of salt to the pan and simmer for 3 to 4 minutes. Remove the pan from the heat and allow the mixture to cool.
• Meanwhile, prepare 4 (3 to 4-inch) ring molds by lining them with prosciutto slices. Each mold gets 4 slices of prosciutto, which you'll overlap so that the entire mold is covered but open with room for the apricot filling. Once you've draped prosciutto over all 4 molds, spoon in the apricot mixture, filling each mold to the top. Lift the prosciutto slices that are resting open over the mold's edge and drape the slices over the apricot filling, gently patting into place. When you unmold these, the prosciutto should completely encase the apricot filling. Set the filled molds aside while you dress the greens.
• In a small bowl, whisk the remaining olive oil, balsamic vinegar, salt, and pepper. Place the greens in a medium bowl, spoon on a little of the vinaigrette - just enough so each leaf is lightly coated - and gently toss. Divide the greens evenly between four individual salad plates. Unmold each prosciutto ring by turning it upside down and over the greens. Drizzle any remaining vinaigrette around the prosciutto ring and top the salad with the shaved sheep's cheese.

Steps:

• Fill a large saucepan with 1 gallon water. Season with salt and bring to a boil over high heat. Set a large bowl filled with ice water on the counter.
• Add the green beans to the boiling water and cook until very al dente and still bright green, 3 to 5 minutes.
• Drain the green beans and transfer them to the ice water to stop the cooking process.
• Allow the beans to cool for 1 minute, then drain again and set aside.
• Heat a large saute pan over medium heat. Add the grapeseed oil and the shallots and cook for 30 seconds, then add the green beans, almonds, orange juice and mustard.
• Continue to cook until the beans are warmed through but still bright green and slightly al dente, 3 to 4 minutes. Sprinkle with the orange zest and parsley and serve right away.

Steps:

• Cut any tough stems from the greens and trim any wilted, yellow, or tough leaves. Wash and dry them according to directions on page 67. The greens can be prepared up to several hours in advance and kept, loosely covered with a clean towel, in the refrigerator.
• To make the dressing, combine the olive oil, 2 tablespoons of the toasted almonds, vinegar, and honey in a blender and blend until smooth. Add salt and pepper to taste. Place the greens in a large bowl, season them with salt and pepper, and pour the dressing over them. Toss well and divide the dressed greens among six plates, mounding them in the center of the plate. Sprinkle with the remaining 2 tablespoons of toasted almonds and top with shavings of ricotta salata. Serve immediately.