Mixed Lettuces With Grapefruit Goat Cheese And Black Pepper Recipes

Steps:

• For the caramelized onions: In a large skillet, heat the oil over medium heat. Add the onions, balsamic vinegar, salt and pepper. Cook, stirring occasionally, until the onions are deep golden brown, about 20 minutes. Set aside to cool, about 10 minutes.
• For the dressing: In a small bowl, whisk together the red wine vinegar, lemon juice and honey. Slowly whisk in the olive oil until blended. Season with salt and pepper, to taste.
• For the salad: Peel and trim the ends from each grapefruit. Using a paring knife, cut along the membrane on both sides of each segment. Free the segments and add them to a large salad bowl. Add the lettuce, fennel, cucumber, scallions, and thyme.
• Pour the dressing over the salad and toss until all the ingredients are coated. Arrange the caramelized onions on top and serve.

Steps:

• Before peeling grapefruit, zest about one-quarter of the rind with a grater or zester (you should have about 1 teaspoon finely grated zest). Set aside.
• Peel grapefruit: Using a sharp knife, slice off both ends. Carefully slice downward, following the shape of the fruit to remove remaining rind and all pith. Slice grapefruit in half lengthwise, and place cut side down on a cutting board. Slice each half into six semicircles; set aside.
• Place reserved grated zest in a small bowl, and add vinegar and salt, if using. Whisk in oil, and set aside.
• Slice endive in half lengthwise, and remove core with a small knife. Slice each half lengthwise into 1/4-inch-wide strips. Place in a medium bowl, and add the salad greens; drizzle with dressing, and crumble in half of the goat cheese. Toss thoroughly to coat leaves evenly.
• Divide among four salad plates, and arrange three grapefruit slices on top of each serving. Slice remaining goat cheese into four rounds, and place one on top of each salad. Season with pepper, and serve immediately.

Steps:

• Whisk together the vinegar, honey, salt, pepper and olive oil. Set aside.
• Toss the greens with the grapefruit, cheese and red onion. Pour on the vinaigrette and toss to coat evenly. Serve immediately.

Steps:

• 1. To prepare dressing, combine shallots and mustard in a medium bowl, stirring with a whisk. Stir in 1/4 cup orange juice and next 3 ingredients (through pepper). Gradually add oil, stirring constantly with a whisk. 2. To prepare salad, combine 2 tablespoons orange juice and pears, tossing to coat. Combine lettuces in a large bowl. Drizzle with dressing; toss gently to coat. Arrange about 1 cup lettuce mixture on each of 8 salad plates. Top each serving with about 1/4 cup pear and 1 1/2 tablespoons cheese.

Steps:

• For the Blush Wine Vinaigrette: In a small bowl whisk together the vinegar, lemon juice and sugar until the sugar has dissolved. Slowly add the oil in a stream, whisking to emulsify. Season with salt and pepper to taste.
• For the salad: In a large salad bowl toss together the salad blend or spinach, strawberries, green onions, pecans and crumbled goat cheese. Just prior to serving, add the dressing to taste and gently toss. Season with salt and pepper to taste.