Mixed Greens With Shaved Manchego And Wine Loving Vinaigrette Recipes

MIXED GREENS WITH MANGO VINAIGRETTE

Steps:

• Make the vinaigrette: Peel the mango, and slice sides away from pit; use a paring knife to remove the peel. Slice one side into 1/8-inch-thick slices, and reserve. Chop remaining half, place in blender with lemon juice, and puree until smooth. Transfer to a medium bowl, and whisk in olive oil. Add red-pepper flakes, and season with salt and pepper.
• Combine lettuce, frisee, mango slices, and cucumber slices in a large bowl, and toss to combine. Toss with a few spoonfuls ofmango vinaigrette.

MIXED GREENS WITH SHALLOT VINAIGRETTE

Steps:

• Place shallots, mustard, vinegar, parsley, salt, and pepper in a medium bowl, and whisk to combine. Still whisking, slowly add walnut oil. Just before serving, toss with greens, thyme, and tomatoes.

MIXED GREEN SALAD WITH ROQUEFORT VINAIGRETTE

Steps:

• Combine baby greens, diced tomatoes, chopped onions, cranberries and pecans in large bowl. Whisk olive oil and vinegar in small bowl until blended. Season dressing to taste with salt and pepper. Mix in Roquefort cheese. Toss salad with dressing and serve.

VINAIGRETTE FOR MIXED GREENS

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.

ARUGULA SALAD WITH SHAVED MANCHEGO

Steps:

• In a large bowl, whisk honey and vinegar until combined. Whisk in oil; season with salt and pepper.
• Add arugula and sun-dried tomatoes. Using a vegetable peeler, thinly shave the Manchego; add half to the bowl, and toss to combine. Divide among 4 serving plates; top with remaining Manchego. Serve immediately.

MIXED GREENS WITH SHAVED MANCHEGO AND WINE-LOVING VINAIGRETTE

Steps:

• Put the mesclun greens in a large bowl and drizzle with vinaigrette (recipe follows), mixing vinaigrette into the greens with your hand to lightly coat them to taste (you can always add more). Put dressed greens on serving plates and top with a few grinds of black pepper and a sprinkle of Fleur de Sel to taste, if using. Use a knife or cheese shaver to shave cheese into thin shards. Distribute cheese over each salad and serve.