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Mesclun Salad with Shallots and Blue Cheese

  • Prep:
  • Total Time:
  • Servings: 8
Mesclun Salad with Shallots and Blue Cheese

Source: Everyday Food, November 2008


  • 1 pound shallots (about 10), peeled and quartered lengthwise
  • 3 tablespoons olive oil
  • Coarse salt and ground pepper
  • 2 tablespoons sherry vinegar
  • 1 tablespoon Dijon mustard
  • 10 ounces mesclun or mixed greens
  • 1 cup crumbled Gorgonzola cheese (4 ounces)
  • 1/2 cup blanched hazelnuts


  1. Preheat oven to 425 degrees. On a large rimmed baking sheet, toss shallots with 1 tablespoon oil; season with salt and pepper. Roast, tossing occasionally, until browned and tender, 25 to 30 minutes. Let cool slightly; set aside. In a large serving bowl, whisk together remaining 2 tablespoons oil, vinegar, and Dijon; season dressing with salt and pepper.

  2. Just before serving, add greens and shallots to dressing; toss, and top with cheese and hazelnuts.

Cook's Note

Refrigerate dressing and cooked shallots separately, up to 2 days.


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