Mixed Green Salad With Diced Avocado, Peaches, Cri... |
|
 |
Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
|
Next time I make the salad, I want to make it as the original recipe (in the photo, I used walnuts instead of bacon, for the crunch, and shaved parmigiano-reggiano instead of the feta). Read more . I'll update soon with a new pic :-) . Ingredients:
1/4 cup champagne vinegar |
1 tablespoon honey |
2 teaspoons minced shallots |
1/2 teaspoon dijon mustard |
1/4 teaspoon minced garlic |
1/2 cup extra-virgin olive oil |
salt and fresh ground black pepper |
1/2 pound mixed greens |
1 cup diced ripe peaches |
1/2 avocado, diced |
4 strips bacon, cooked until crispy and crumbled |
1/3 cup feta cheese |
Directions:
1. In a blender, combine the champagne vinegar, honey, shallots, mustard and garlic. Puree until smooth, 10 to 15 seconds. While continuing to blend, slowly drizzle the olive oil into the blender through the opening in the lid until the dressing is smooth and emulsified. Season with salt and pepper to taste and transfer to a clean, non-reactive container with a lid. Set aside until ready to use, or store in the refrigerator for up to 1 week.
2. To make the salad, in a large stainless steel bowl, combine the mixed greens, peaches, avocado, bacon and feta cheese. Drizzle about 1/2 cup of the vinaigrette into the bowl and season with salt and pepper. Toss the salad gently but thoroughly to combine, then serve immediately on chilled salad plates.
|
|