Best Mixed Green Salad With Sherry Vinaigrette Recipes

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VINAIGRETTE FOR GREEN SALAD



Vinaigrette For Green Salad image

Provided by Ina Garten

Categories     side-dish

Time 15m

Yield 6 to 8 servings

Number Of Ingredients 6

1 teaspoon Dijon mustard
1 teaspoon minced fresh garlic
3 tablespoons champagne vinegar
Kosher salt and freshly ground black pepper
1/2 cup good olive oil
Salad greens or mesclun mix for 6 to 8 people

Steps:

  • In a small bowl, whisk together the mustard, garlic, vinegar, 1 teaspoon salt, and 1/2 teaspoon pepper. While whisking, slowly add the olive oil until the vinaigrette is emulsified.
  • Place the salad greens in a medium bowl and add enough dressing to moisten. Sprinkle with a little extra salt and pepper, if desired, and serve immediately.

GREEN SALAD WITH DRIED FIGS, BLUE CHEESE, WALNUTS, AND SHERRY VINAIGRETTE



Green Salad with Dried Figs, Blue Cheese, Walnuts, and Sherry Vinaigrette image

Categories     Salad     Cheese     Fig     Walnut     Sherry

Yield makes 4 to 6 servings

Number Of Ingredients 14

4 large handfuls salad greens-such as red leaf, spinach, arugula, frisée, or premixed mesclun
4 generous tablespoons chopped dried figs (we use Calmyrna and Black Mission figs, plumped in warm water and drained)
3 tablespoons chopped toasted walnuts (see Toasting Nuts, p. 99)
1/2 cup Sherry Vinaigrette
4 tablespoons crumbled Valdeon (Spanish blue cheese), or your favorite blue cheese
Sherry Vinaigrette
1 medium shallot, finely minced
2 tablespoons sherry wine vinegar
1 tablespoon fig preserves, or 1 tablespoon honey
2 teaspoons chopped capers
1 teaspoon Dijon mustard
1/2 cup olive oil
Salt and pepper
(makes 3/4 cup or 4 to 6 servings)

Steps:

  • Place the salad greens, figs, walnuts, and dressing in a bowl and toss. Divide among plates and crumble the blue cheese on top of each salad.
  • Sherry Vinaigrette
  • Whisk together the shallot, vinegar, preserves, capers, and mustard in a small bowl. Whisk in the olive oil until the dressing is emulsified. Taste for balance, and add a little more olive oil, if you like. Season with salt and pepper.

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