Mixed Greens With Sheeps Milk Cheese And Honey Vinaigrette Recipes

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MIXED GREENS WITH SHEEP'S-MILK CHEESE AND HONEY VINAIGRETTE SALAD



MIXED GREENS WITH SHEEP'S-MILK CHEESE AND HONEY VINAIGRETTE SALAD image

Categories     Salad     Side     Sauté     Lettuce

Number Of Ingredients 15

9 cups (2 bags) mixed salad greens (such as baby arugula, frisée, mâche, and watercress)
1 3/4 cups(about 8 oz) 1/2-inch cubes firm sheep's-milk cheese (such as Ossau-Iraty or Petit Basque; Whole Foods) or Feta
1/2 cup dried cranberries (Craisins)
Dressing:
2 tablespoons Champagne vinegar
2 teaspoons Dijon mustard
2 teaspoons honey
5 tablespoons extra-virgin olive oil
Ground white pepper
Candied Walnuts or Almonds:
1/3 cup (packed) golden brown sugar
1/4 cup water
2 tablespoons (1/4 stick) butter
Large pinch of salt
1 3/4 cups Walnut halves or whole Almonds

Steps:

  • Whisk together vinegar and Dijon mustard in small bowl, then whisk in honey. Gradually whisk in oil. Season vinaigrette to taste with salt and white pepper. Cover; chill. Use vinaigrette at room temperature. For candied walnuts: Combine first 4 ingredients in another heavy large skillet. Bring to boil, whisking. Boil 1 minute. Add walnuts; stir. Toss until syrup forms glaze on nuts, about 3 minutes. Transfer nuts to sheet of foil and quickly separate nuts with forks. Cool. Let stand at room temperature. Place greens, cheese, and cranberries in large bowl. Add vinaigrette and toss. Season salad to taste with salt and white pepper and serve topped with nuts.

MIXED GREENS WITH SHEEP'S-MILK CHEESE AND HONEY VINAIGRETTE



Mixed Greens with Sheep's-Milk Cheese and Honey Vinaigrette image

Provided by Dorie Greenspan

Categories     Salad     Cheese     Leafy Green     Mustard     Appetizer     No-Cook     Dried Fruit     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 8

2 tablespoons Champagne vinegar
2 teaspoons Dijon mustard
2 teaspoons honey
5 tablespoons extra-virgin olive oil
Ground white pepper
9 cups mixed salad greens (such as baby arugula, frisée, mâche, and watercress)
1 3/4 cups 1/2-inch cubes firm sheep's-milk cheese (such as Ossau-Iraty or Petit Basque; about 8 ounces)
1/2 cup dried tart cherries (about 3 ounces)

Steps:

  • Whisk together vinegar and Dijon mustard in small bowl, then whisk in honey. Gradually whisk in oil. Season vinaigrette to taste with salt and white pepper. Do ahead Can be made 3 days ahead. Cover; chill. Use vinaigrette at room temperature.
  • Place greens, cheese, and cherries in large bowl. Add vinaigrette and toss. Season salad to taste with salt and white pepper and serve.

VINAIGRETTE FOR MIXED GREENS



Vinaigrette for Mixed Greens image

This pleasantly tangy homemade vinaigrette dressing takes just minutes to make. I toss it with fresh greens and colorful red onion slices. -Brad Moritz, Limerick, Pennsylvania

Provided by Taste of Home

Categories     Lunch

Time 5m

Yield 1 cup.

Number Of Ingredients 6

3/4 cup vegetable oil
1/4 cup red wine vinegar
2 tablespoons Dijon mustard
1 garlic clove, minced
Salt and pepper to taste
Mixed salad greens and sliced red onion

Steps:

  • In a jar with a tight-fitting lid, combine the oil, vinegar, mustard, garlic, salt and pepper; shake well. In a salad bowl, combine greens and onion. Drizzle with dressing; toss to coat.

Nutrition Facts : Calories 188 calories, Fat 21g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 95mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.

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  • Whisk together vinegar and Dijon mustard in small bowl, then whisk in honey. Gradually whisk in oil. Season vinaigrette to taste with salt and white pepper. DO AHEAD: Can be made 3 days ahead. Cover; chill. Use vinaigrette at room temperature.
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