Winter Greens | Baby Red Butter Lettuce | Anjou Pear | Raspberries | Maple Pecans

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Winter Greens | Baby Red Butter | Anjou Pear | Pomegranate | Raspberries | Feta | Maple Pecans

A Composed Winters Salad

SERVES 4

• 1- 5oz. bag, baby spinach with baby red butter lettuce mix (or the like)

• 1 Anjou pear, sliced

• 1/2 cup raspberries

• 1/4 cup feta, crumbled

• 1/4 Maple Pecans (or other candied nut)

• pomegranate arils

Arrange greens on a large serving plate, garnish with fruit, cheese & nuts. Serve with an offering of two different dressings; a creamy Roquefort & a Balsamic vinaigrette.

Creamy Gorgonzola

makes 12 oz.

• 1/2 cup mayonnaise

• 1/2 cup sour cream

• 2 cloves of garlic, finely minced

• 2 tsp. lemon juice

• 2 tsp. apple cider vinegar

• 2-4 Tbsp. buttermilk

• 1/2 cup Gorgonzola (or Roquefort or other blue cheese)

• salt/pepper to taste

Whisk together mayonnaise through buttermilk, starting with 2 Tbsp. of buttermilk adding more as needed to get the proper consistency. Fold in Gorgonzola, season with salt & pepper. Enjoy within 1 week.

A Classic Balsamic Vinaigrette

The ratio of oil to vinegar in a basic vinaigrette is 3/1. Three parts of oil to one part vinegar. This is a general guild line as some prefer a more tart vinaigrette by doing a 2/1 ratio. Once you know the ratio, you can create your own signature dressing by combining different oils such as pecan oil & acids such as citrus.

makes 8 oz.

• 1/4 cup balsamic vinegar

• 1 plump clove of garlic, finely minced

• 1 tsp. Dijon mustard

• 3/4 cup olive oil

• salt/pepper to taste

Whisk first four ingredients together in a small bowl. In a slow but steady stream, whisk in olive oil creating an emulsification. Alternately you may use a food processor, a Bullet mixer or shake vigorously in a lidded jar.