This simple salad is made with baby beets, arugula, feta cheese, walnuts, all tossed in a richly
flavored shallot vinaigrette.
Not exact matches
To change the
flavor profile further, season the
vinaigrette with onions,
shallots, garlic, herbs, pepper, or any number of dried spices (cumin, paprika, etc..)
The
vinaigrette is a simple mustard
vinaigrette, but its real depth of
flavor comes from the slowly roasted
shallots.
This mushroom and arugula salad with goat cheese, toasted walnuts and celery, tossed in
shallot mustard and truffle oil
vinaigrette is simply bursting with earthy fall
flavors and is super delicious and satisfying.
Oltranti updates a traditional Italian - style salad dressing with the modern
flavors of California cuisine: Floral Meyer lemon amplifies the acidity of red - wine vinegar in a bright
shallot vinaigrette.
The bacon
flavor was a perfect match for the mustard
shallot vinaigrette and the blue cheese crumbles that I had left over from Erica's Buffalo Chickpea Sliders -LCB- which were amazing, as was her Kale Salad with Apple - Miso Vinaigr
vinaigrette and the blue cheese crumbles that I had left over from Erica's Buffalo Chickpea Sliders -LCB- which were amazing, as was her Kale Salad with Apple - Miso
VinaigretteVinaigrette -RCB-.
There's the mild
flavor it lends to our Chopped Salad with
Shallot Vinaigrette, Feta, and Dill, allowing other ingredients to steal the show.
Serve or, for better
flavor, place in a jar, seal, and let stand at room temperature for 1 hour or up to several hours to allow
flavors to meld and
shallot to mellow (shake jar a few times while
vinaigrette stands).