Warm Greens With Emerils Herb Vinaigrette Recipes

WARM WILTED WINTER GREENS

Steps:

• Cook honey and balsamic together over medium-high heat in a large saute pan, about 5 minutes. Toast walnuts in a small skillet; set aside to cool.
• Pile greens on a platter. Stir mustard into balsamic-honey dressing, then whisk in about 1 cup extra-virgin olive oil; pour over greens. Season greens with salt and pepper and garnish with walnuts, pomegranate seeds, shavings of Parmesan, and shallot.

HERBED PAN ROAST OF SALMON WITH WARM GREENS AND HERB VINAIGRETTE

Steps:

• Prepare Emerils Herb Vinaigrette and set aside.
• Preheat the oven to 400*.
• Sprinkle the salmon fillets on both sides with the salt and pepper. Spread the mustard on both sides of the salmon, dredge them in the herb mixture and pat the herbs into the fillets with your hand.
• Heat a large ovenproof skillet over high heat until very hot.
• Place the salmon in the skillet and sear them on the first side, for about 1 1/2 minutes Flip the fillets over and remove skillet from heat.
• Add the water carefully around the salmon ( not on top) and place the skillet in the oven and bake for about 6 minutes.
• While the salmon is baking prepare the Warm Greens.
• To serve, place one serving of the greens on each plate, top with a salmon fillet, and spoon 1/4 cup of the vinaigrette over.

WILTED GREENS WITH WARM SHERRY VINGAIGRETTE

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.

EMERILS HERB VINAIGRETTE

Steps:

• Combine the vinegar, shallots, garlic, herbs,salt and pepper in a bowl.
• slowly whisk in the olive oil until emulsified.
• Can be stored in an airtight container in a refrigerator for 3 days.
• Whisk before serving.

WARM GREENS WITH EMERILS HERB VINAIGRETTE

Steps:

• Heat the oil in a large skillet over med-high heat.
• add the greens, water, salt, and pepper and heat, stirring gently, just until the greens wilt, about 2 mins.Remove from heat.
• Toss the greens with the vinaigrette just before serving.