GREEN SALAD WITH PORT VINAIGRETTE
GREEN SALAD WITH PORT VINAIGRETTE
6 cups assorted fresh summer greens (1.5 liter)
½ cup thin sliced red onion (125ml)
½ cup julienne red pepper (125ml)
½ cup julienne yellow pepper (125ml)
8 oz goat cheese (227g)
½ cup toasted pine nuts (125ml)
Dressing
½ cup ruby port (125ml)
3 tablespoons grape seed oil (50ml)
2 tablespoons balsamic vinegar (30ml)
1 tablespoon Dijon mustard (15ml)
2 tablespoons fresh basil torn or chopped (30ml)
½ teaspoon salt (2.5ml)
1 teaspoon cracked pepper (5ml)
1 teaspoon honey (5ml)
In a medium bowl combine all dressing ingredients. Whisk until all ingredients are combined well. You may also use a food processor for this. Taste and adjust seasoning if necessary.
Place the greens, onions and peppers in a large serving bowl and toss gently.
Drizzle with one third of the dressing. Top the salad with crumbled goat cheese and toasted pine nuts. Add remainder of dressing
Yield: 6 servings
6 cups assorted fresh summer greens (1.5 liter)
½ cup thin sliced red onion (125ml)
½ cup julienne red pepper (125ml)
½ cup julienne yellow pepper (125ml)
8 oz goat cheese (227g)
½ cup toasted pine nuts (125ml)
Dressing
½ cup ruby port (125ml)
3 tablespoons grape seed oil (50ml)
2 tablespoons balsamic vinegar (30ml)
1 tablespoon Dijon mustard (15ml)
2 tablespoons fresh basil torn or chopped (30ml)
½ teaspoon salt (2.5ml)
1 teaspoon cracked pepper (5ml)
1 teaspoon honey (5ml)
In a medium bowl combine all dressing ingredients. Whisk until all ingredients are combined well. You may also use a food processor for this. Taste and adjust seasoning if necessary.
Place the greens, onions and peppers in a large serving bowl and toss gently.
Drizzle with one third of the dressing. Top the salad with crumbled goat cheese and toasted pine nuts. Add remainder of dressing
Yield: 6 servings
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