BASQUE SALAD

Basque Salad image

This probably is an interpretation of a Basque salad and not traditional-who knows? Normally I would use a 'bleu de Basque' cheese but the store was out of stock and I substituted Oregon made 'Smoky Bleu' cheese from Rogue Creamery. From taproduce.com via Pierre Bain at Fandango Restaurant. Dressing is from taproduce.com by way of Allrecipes.

Provided by COOKGIRl

Categories Cheese

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 12

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Ingredients

8 cups loose leaf lettuce (try a variety of lettuce including heirloom lettuce if possible)
2 medium tomatoes, sliced (heirloom tomatoes if available)
1/2 cup walnuts
1 cup blue cheese, crumbled
1 orange, peeled, seeded and sectioned (Blood orange or Valencia would be great!)
2 hard-boiled eggs, quartered
1/2 cup extra virgin olive oil
1/2 cup raspberry vinegar
1 tablespoon white sugar (decreased from 1/2 cup)
2 teaspoons Dijon mustard
1/4 teaspoon dried Mediterranean oregano (or 1 teaspoon fresh if you have it)
1/4 teaspoon ground black pepper

Steps:

In a jar with a tight fitting lid combine olive oil, vinegar, sugar, Dijon mustard, oregano and pepper. Shake well.
Tear the lettuce and place on individual salad plates.
Add the tomato pieces, walnuts, and blue cheese.
Garnish with orange sections and egg quarters; drizzle with raspberry vinaigrette. Finish with a sprinkle of fresh cracked black pepper.

Nutrition Facts : Calories 554.7, Fat 49.4, SaturatedFat 11.8, Cholesterol 118.6, Sodium 574.5, Carbohydrate 16.9, Fiber 4.5, Sugar 9.8, Protein 15.5

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