Salad With Raddicchio Almonds And Roasted Shallot ... |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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SALAD WITH RADICCHIO ALMONDS AND ROASTED SHALLOT VINAIGRETTE This recipe came from an estate sale. I obtained it when I purchased the family collection from the Crenshaw Estate in Grand Prairie, Texas in 1994. Ingredients:
3 ounces baby spinach leaves |
1 bunch arugula cleaned and coarsely chopped |
1 head radicchio sliced |
1 ripe pear diced |
1/2 cup sliced almonds toasted |
4 ounces shaved fresh asiago cheese |
1 cup shallots peeled and sliced |
4 cloves garlic peeled |
2/3 cup olive oil |
1/3 cup balsamic vinegar |
1 tablespoon soy sauce |
1 tablespoon dijon mustard |
1 teaspoon honey |
1/4 teaspoon salt |
1/2 teaspoon freshly ground black pepper |
Directions:
1. Place shallots, garlic and 1/4 cup oil in a small dish and cover tightly with foil.
2. Bake at 400 for 20 minutes then let cool and puree in blender with remaining ingredients.
3. While garlic and shallots are roasting set almonds in the oven to toast for 6 minutes.
4. Toss greens together with dressing reserving a little dressing.
5. Divide salad onto plates then top with diced pear, cheese and toasted almonds.
6. Drizzle a little of the dressing over top and serve.
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