Thursday, March 12, 2009

Mixed Baby Greens Salad with Lemon Vinaigrette

This unassuming, simple salad is full of flavor with the lemony vinaigrette. The shaved Manchego, which is one of my very favorite cheeses, adds a creamy, slightly nutty flavor that plays off the pine nuts while the grape tomatoes add sweetness. It’s a great accompaniment to a main dish that you don’t want to upstage.

6 cups mixed baby greens (or baby spinach or arugula)
⅓ cup grape tomatoes, sliced in half lengthwise
1 shallot, thinly sliced
¼ cup pine nuts, lightly toasted
⅓ cup Manchego cheese, shaved thinly (or Parmesan or Asiago)
¼ cup fresh lemon juice
2 cloves garlic, minced
¼ cup olive oil
Salt and freshly ground pepper

Arrange baby greens in a salad bowl or serving platter. Top with grape tomatoes, shallot slices, and pinenuts.

In a small bowl, combine lemon juice, garlic, olive oil. Whisk until blended. Season with salt and pepper to taste. Toss with salad greens. Top with shaved Manchego just before serving.

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