Add a tangy vinaigrette, creamy cheese and crunchy nuts, and you’ve got a fresh, delicious salad that’s elegant enough for a special occasion and quick enough for any weeknight. You will find baby salad mix, spinach, and cherry tomatoes at the market this week!
BALSAMIC VINAIGRETTE:
- ¾ cup extra-virgin olive oil
- ¼ cup balsamic vinegar
- 1 teaspoon finely minced shallots
- 1 teaspoon Dijon mustard
- ½ teaspoon salt
- freshly ground black pepper to taste
SALAD:
- 5 oz baby spinach
- 5 oz baby lettuce/mesclun greens
- ½ cup toasted pecan or walnut pieces
- 1 cup crumbled Stilton cheese
- 1 pint cherry tomatoes, halved
To make the vinaigrette:
Place the oil, balsamic, shallots, mustard, salt and pepper in a small glass jar and seal the lid tightly.
Shake vigorously to combine and set aside at room temperature.
Leftover vinaigrette can be stored in the refrigerator for 2 months. For best flavor, let it return to room temperature; shake vigorously before using.
To assemble the salad:
Place the baby greens in a large salad bowl and add about 1/4 cup of the vinaigrette.
Toss to coat the leaves, then taste and add more vinaigrette as desired.
Divide the greens among 4 plates.
Sprinkle each salad with some of the pecans and cheese. Garnish with the tomatoes and serve immediately.
