Mixed Greens With Sheeps Milk Cheese And Honey Vinaigrette Recipes

MIXED GREENS WITH SHAVED MANCHEGO AND WINE-LOVING VINAIGRETTE

Steps:

• MIXED GREENS: 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.
• WINE-LOVING VINAIGRETTE: Combine mustard and vinegar in a mixing bowl and whisk to blend. Slowly add 2-3 tablespoons of the oil in a thin stream, whisking constantly until mixture thickens. Add remaining oil in a steady stream, continuing to whisk. Season with salt and pepper to taste.

GEORGE'S OF TYBEE MIXED GREENS TOSSED IN HONEY VINAIGRETTE

Steps:

• In a blender combine vinegar, mustard, honey, the 1/4 teaspoon salt, and some fresh ground black pepper. Cover and blend for 30 seconds. With the blender running slowly, add oil in a thin, steady stream. (If necessary, stop blender and scrape down sides.) In a salad bowl, combine greens, mango, goat cheese, and cranberries. Add mint sprigs, to liking; drizzle with dressing. Toss gently to coat. Season, to taste, with salt and pepper.

MIXED GREENS WITH HONEY VINAIGRETTE AND GORGONZOLA

Steps:

• In a large bowl whisk together the vinegar, the honey to taste, the Worcestershire sauce, the garlic paste, the mustard, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. Add the lettuce, toss the salad well, and divide it among 6 salad plates. Arrange 1 slice of the Gorgonzola at the edge of each plate.

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

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 SALAD WITH HONEY-LIME VINAIGRETTE

Steps:

• In tightly covered container, shake vinaigrette ingredients. Shake again before using.
• In large bowl, toss salad greens, raspberries, jicama, onions and vinaigrette. Just before serving, squeeze juice from lime wedges lightly over salad.