Recipe of the Week – Dressing Up an Old Favorite
July 13, 2009
(From The Salad Collection at emealsforyou.com)
French Vinaigrette Salad
I have posted on making recipes your own; adding or subtracting ingredients to make the finished product more to your taste and liking. This salad is the one I served this past weekend for the Neighborhood Dinner Party. The French Vinaigrette salad dressing is ridiculously simple, and spectacularly tasty. My wife suggested I “dress it up” a little by adding a baked goat cheese medallion.
The medallion took a good salad to the next level. It added a touch of class visually, a contrast in texture from the leafy lettuce to the smooth and silky cheese, and a wonderful taste treat as the warm cheese blended its sweet taste to the tart dressing.
To make the goat cheese medallions cut a roll of goat cheese into 1 inch pieces. Roll these in panko bread crumbs, place in the frig for 20 minutes or so; then bake in a 350 degree oven until they just start to color. Carefully remove each one with a flat spatula and place, centered on the salad. Serve immediately, then sit back and listen to the mmmmmmmmmmmmm’s.
French Vinaigrette Salad
| Complexity: | Easy |
| Serves: | 8 |
| Category: | Salad |
| Meal: | September Book Club (Celebration Meal Plans) |
| 2 | Tb | vinegar, red wine |
| 1 | Tb | mustard, dijon |
| 0.5 | cup | oil, olive |
| 1 | small | shallots, sliced |
| 0.75 | tsp | salt, table |
| 1 | dash | pepper, fresh ground |
| 1 | lb | lettuce, mixed |
Whisk vinegar,shallot and mustard together in a small glass bowl. Slowly drizzle in the oil, whisking constantly. Add salt and pepper to taste. Allow to sit at room temperature for 30 minutes.Toss with mixed lettuce and serve.
Entry Filed under: Salad. Tags: baked cheese, french salad, French Vinaigrette Salad, goat cheese, Salad.
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