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Warm California winter greens with cranberries and walnuts

SERVINGS
Serves 4-6 Servings
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SERVINGS
Serves 4-6 Servings
RATE THIS RECIPE
(0)

Ingredients

For the greens:
  • 1 head torn kale leaves, ribs removed
  • 1 head radicchio, split down the middle
  • 1 bunch rainbow chard, leaves torn
  • 1 bunch beet greens
  • 1/2 cup parmigiano reggiano shavings
  • 1/2 cup small red onion, finely sliced
  • 1/2 cup dried cranberries
  • 1 cup flat leaf parsley sprigs
  • For the dressing:
  • 1 head torn kale leaves, ribs removed
  • 1 head radicchio, split down the middle
  • 1 bunch rainbow chard, leaves torn
  • 1 bunch beet greens
  • 1/2 cup parmigiano reggiano shavings
  • 1/2 cup small red onion, finely sliced
  • 1/2 cup dried cranberries
  • 1 cup flat leaf parsley sprigs
  • 3/4 cup extra-virgin olive oil
  • 1/4 cup balsamic vinegar
  • 1/4 cup orange blossom honey
  • Chef notes

    Time: 30 minutes

    Preparation

    Baking Directions:

    Wash salad leaves and dry well.In a large pot over medium heat warm balsamic vinegar with honey. Drizzle in olive oil and whisk gently. Season with salt, pepper and add a squeeze of fresh lemon. Turn off heat and dump in salad greens. Using tongs, coat everything evenly — the heat of the pot will slightly wilt the greens.  Set the greens on a platter and top with shaved red onion, dried cranberries, parmigiano shavings and parsley sprigs.