Best Mixed Greens With Sheeps Milk Cheese And Honey Vinaigrette Salad Recipes

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GEORGE'S OF TYBEE MIXED GREENS TOSSED IN HONEY VINAIGRETTE



George's of Tybee Mixed Greens Tossed in Honey Vinaigrette image

Provided by Food Network

Categories     appetizer

Time 20m

Yield 6 servings

Number Of Ingredients 11

1/4 cup rice vinegar
1 1/2 teaspoons Dijon mustard
2 tablespoons honey
1/4 teaspoon salt, plus more for seasoning
Freshly ground black pepper
3/4 cup walnut oil
1 (10-ounce) package mixed salad greens
1 mango, seeded, peeled, diced
1 cup goat cheese (Chevre) crumbled
1/2 cup dried cranberries
Mint sprigs, for garnish

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



Mixed Greens with Honey Vinaigrette and Gorgonzola image

Categories     Salad     Leafy Green     No-Cook     Quick & Easy     Vinegar     Blue Cheese     Honey     Gourmet

Yield Serves 6

Number Of Ingredients 8

2 tablespoons Sherry vinegar (available at specialty foods shops and some supermarkets)
2 to 3 teaspoons honey
1 teaspoon Worcestershire sauce
1 small garlic clove, minced and mashed to a paste with 1/4 teaspoon salt
1/2 teaspoon Dijon-style mustard
1/4 cup olive oil
8 cups torn mixed lettuce leaves
about 1/4 pound sweet Gorgonzola (available at specialty foods shops) or other fine-quality blue cheese, cut into 6 slices

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.

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