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Mesclun Salad with Shallots and Blue Cheese

Mesclun Salad with Shallots and Blue Cheese

Everyday Food, November 2008 http://www.marthastewart.com/337114/mesclun-salad-with-shallots-and-blue-che
3
Rated
60100(21)21
  • Prep Time 15 minutes
  • Total Time 50 minutes
  • Yield Serves 8

Ingredients

    • 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

Directions

  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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