Spicy Greens With Warm Balsamic Dressing Recipes

GREENS WITH BALSAMIC VINAIGRETTE

Steps:

• In a jar with a tight-fitting lid, combine the first six ingredients; shake well. Serve over salad.

WARM GREENS WITH BALSAMIC VINAIGRETTE

Steps:

• In tightly covered container, shake all vinaigrette ingredients until well blended. Makes 1 cup vinaigrette; use 1/3 cup for this recipe.
• In 10-inch nonstick skillet, heat 1/3 cup balsamic vinaigrette to boiling over medium heat. Cook mushrooms in vinaigrette 3 minutes; remove from heat.
• Add remaining salad ingredients. Toss 1 to 2 minutes or until greens begin to wilt. Serve immediately. Sprinkle with freshly ground pepper if desired.

SPICED BALSAMIC VINAIGRETTE

Steps:

• Whisk the balsamic vinegar and Dijon mustard together in a small bowl. Whisk in the shallot, garlic, cumin, and crushed red pepper. Slowly drizzle in the olive oil, whisking constantly until fully incorporated, and continue to whisk for an additional 1 to 2 minutes. Season to taste with salt and black pepper. Let the dressing sit for 10 minutes to allow the flavor to develop.

MIXED GREENS WITH WARM PECAN DRESSING

Steps:

• Remove large stems from greens. Wash and dry well. Tear into pieces and place into a bowl. In a small bowl combine the vinegar, honey and mustard. Set aside. Heat oil in a skillet, add the mustard mixture and pecans and cook, stirring regularly for 2 or 3 minutes.

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.

WARM GARLIC BALSAMIC DRESSING

Steps:

• In a medium skillet combine garlic, oil and some salt and pepper. Cook over medium low until garlic is soft and very light. (If it darkens, it will turn bitter. Throw everything away and start again.) Add the vinegars and sugar. Simmer 2 to 3 minutes.
• Taste by cooling a sample first (it will be very hot), and seeing if there's soft acidity and good sweet/tart balance. If too, acid, continue simmering. If acid is lacking, add a little more vinegar.
• Remove from heat, cover and hold until shortly before serving (up to 3 hours). Taste again, adjusting seasonings if necessary.
• Heat up and spoon over salad.

WILTED GREENS WITH GARLIC AND BALSAMIC VINEGAR

Steps:

• Cut the greens into strips 1 inch wide.
• In a large saute pan over medium-high heat, warm the olive oil.
• Add the greens and using tongs, toss them until they are wilted but still retain their bright colour, about 3-4 minutes.
• Add the vinegar, garlic, red pepper flakes, salt and black pepper to taste and toss well.
• Transfer to a warmed serving bowl and serve immediately.