Greens Tossed With Sherry Fig Vinaigrette Recipes

Steps:

• Clean the greens and dry them with paper towels and/or a salad spinner to remove excess moisture.
• Preheat oven to 400 degrees F.
• Lay the pastry on a parchment lined baking sheet, and cut into 6 (4-inch) circles, removing the excess dough. In a small bowl toss the apple slices with cinnamon, nutmeg, brown sugar and juice. Brush the puff pastry with the egg wash and arrange the apple slices daisy-petal style on top of each circle. Bake for 12 to 15 minutes, remove to a rack and let cool.
• Place the vinegar, onion, chives, and oil in a container and shake to combine. Toss the greens, tomatoes and candied walnuts in the dressing to coat, and season with salt and pepper.
• Arrange the seasoned greens on top of the puff pastry and serve immediately.

Steps:

• Mince and mash garlic to a paste with 1/4 teaspoon salt. Cook Sherry, vinegar, mustard, shallot, garlic paste, and sugar in a small saucepan over medium-low heat, whisking, until heated through. Add oil in a slow stream, whisking until emulsified.
• Toss greens with warm dressing. Serve immediately.

Steps:

• In a two-cup glass measure, whisk together the vinegar, mustard, garlic, salt, and pepper. Slowly add the olive oil and continue whisking until the vinaigrette is emulsified. Toss the greens with enough dressing to moisten and serve.

Steps:

• Blend the vinegar, garlic, oregano, 1 teaspoon of salt, and 1/2 teaspoon black pepper in a blender until the garlic is finely chopped. With the blender running, slowly blend in the oil.
• Toss the baby greens, bell pepper, olives, and cheese with enough vinaigrette to coat. Season the salad, to taste, with more salt and black pepper, and serve.

Steps:

• Bring 1 inch of water to a boil in a large pot fitted with a steamer basket. Fill a large bowl with ice water; set aside.
• Place green beans, stem ends trimmed, in basket. Cover; steam until crisp-tender, 5 to 8 minutes. Plunge beans in ice water. When cool, drain; pat dry with paper towels. Transfer to a large bowl.
• In a small bowl or jar, whisk or shake extra-virgin olive oil, white-wine vinegar, Dijon mustard, coarse salt, and ground pepper until thickened and combined. Pour over beans; toss to coat.

Steps:

• Place the salad greens, figs, walnuts, and dressing in a bowl and toss. Divide among plates and crumble the blue cheese on top of each salad.
• Sherry Vinaigrette
• Whisk together the shallot, vinegar, preserves, capers, and mustard in a small bowl. Whisk in the olive oil until the dressing is emulsified. Taste for balance, and add a little more olive oil, if you like. Season with salt and pepper.

Steps:

• Put shallot in a small bowl. Cover with vinegars and season with salt and pepper. Macerate for 5 minutes.
• Stir in mustard and mashed figs and mix well. Whisk in olive oil.

Steps:

• To make the dressing, puree the dressing ingredients in a blender or food processor until smooth. To make the salad, sauté the prosciutto in a medium skillet over medium heat until its fat renders and some of the pieces get crisp at their edges. Add the onion and cook for a minute to soften slightly. Toss the romaine and spinach in a large salad bowl. Add the dressing, prosciutto, and onion toss. Serve immediately.From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Steps:

• To make the dressing, puree the dressing ingredients in a blender or food processor until smooth. To make the salad, sauté the prosciutto in a medium skillet over medium heat until its fat renders and some of the pieces get crisp at their edges. Add the onion and cook for a minute to soften slightly. Toss the romaine and spinach in a large salad bowl. Add the dressing, prosciutto, and onion toss. Serve immediately.From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.