Salad Of Tart Greens With Prosciutto And Warm Balsamic Vinaigrette Recipes

Steps:

• In small bowl, beat all vinaigrette ingredients with wire whisk until smooth.
• In serving bowl, toss greens, prosciutto, cheese and pine nuts. Just before serving, pour vinaigrette over salad and toss to coat.

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.

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.

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.

Steps:

• Whisk together oil, vinegar, mustard, and honey in a large bowl; season with salt. Add romaine, frisee, apple, parsley, and chives, and toss to coat. Serve immediately.

Steps:

• Combine salad ingredients in a large bowl and season with salt and pepper.
• Place dressing ingredients and 1/4 cup water in a blender and puree until smooth. Season with salt and pepper. (If thick, add water by the tablespoon.)
• Drizzle salad with 1/3 cup dressing.

Steps:

• In a large bowl, whisk together vinegar and lemon juice. Pour in olive oil in a slow, steady stream, whisking constantly until emulsified. Add greens and herbs, and season with salt and pepper. Toss to coat.

Steps:

• Salad can be assembled several hours ahead. Cover with plastic wrap and refrigerate.
• Serve slightly chilled.
• Dressing can be cooked several hours ahead. Cover and set aside at room temperature
• Reheat dressing and toss just before serving.