Name: Mesclun Salad with Shallots and Blue Cheese
Prep time: 15 min
Total time: 50 min
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

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.

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Mesclun Salad with Shallots and Blue Cheese

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