Servings:
Serves one Servings
Ingredients
House Vinaigrette ingredients
- 3/4 cup parmesan, grated
- 1/2 tablespoon oregano, dried
- 1/8 bunch fresh thyme, chopped
- 1 1/2 cup red wine vinegar
- 3/4 cup dijon mustard
- 1 1/2 tablespoon fresh lemon juice
- 1 1/2 quart blended oil
Spice Roasted Pecans ingredients
- 3/4 cup parmesan, grated
- 1/2 tablespoon oregano, dried
- 1/8 bunch fresh thyme, chopped
- 1 1/2 cup red wine vinegar
- 3/4 cup dijon mustard
- 1 1/2 tablespoon fresh lemon juice
- 1 1/2 quart blended oil
- 1/2 cup pecan, halved
- 1/4 cup olive oil
Salad ingredients
- 3/4 cup parmesan, grated
- 1/2 tablespoon oregano, dried
- 1/8 bunch fresh thyme, chopped
- 1 1/2 cup red wine vinegar
- 3/4 cup dijon mustard
- 1 1/2 tablespoon fresh lemon juice
- 1 1/2 quart blended oil
- 1/2 cup pecan, halved
- 1/4 cup olive oil
- 1 Granny Smith apple, sliced
- 2 large handfuls of fresh spinach, lightly chopped
- 4 tablespoon house vinaigrette, (see recipe)
- 1/2 tablespoon fresh shitake mushrooms, sliced
- 1/4 tablespoon spiced roasted pecans, (see recipe)
- 1/4 cup crumbled stilton blue cheese
Preparation
Baking Directions:
House Vinaigrette instructions:1. In a bowl combine all ingredients except oil.
2.Transfer to a blender and pulse until fully incorporated.
3.Slowly add oil.
4.Be sure not to add too much oil or too quickly as the dressing will break.
5.Adjust seasonings if neededSpiced Roasted Pecan instructions:Preheat oven to 350 degrees F.
1.Combine all ingredients.
2.Roast for 10 minutes.
Salad instructions:1. In a bowl combine all ingredients except blue cheese.
2.Transfer to a chilled plate.
3.Top with crumbled Stilton blue cheese.
4.Grill apple slices until marked and softened but still firm5. Place the apple slices in the pattern pictured around the plate.
