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 Vinaigrette -RCB-.
Not exact matches
The
vinaigrette is a simple
mustard vinaigrette, but its real depth of flavor comes from the slowly roasted
shallots.
For the
vinaigrette, in a small bowl, combine the vinegar,
mustard,
shallots, salt and pepper.
head red cabbage shredded 1 - 2 carrots shredded, wrapped in towel and squeezed dry thinly sliced (use a mandoline)
shallot to taste — usually 1 or 2
Vinaigrette: 2 to 3 proportion of red wine vinegar to mild olive oil; Dijon
mustard, lots of Tabasco sauce, pinch sugar, S & P to taste
Vinaigrette 6 tablespoons almond oil or other vegetable oil 5 tablespoons cider vinegar 1 tablespoon Sherry vinegar 1 teaspoon Dijon
mustard 1 teaspoon minced fresh dill 1 tablespoon minced
shallots 1/2 teaspoon sugar 1/2 teaspoon sweet paprika 1/2 teaspoon Kosher salt 1/4 teaspoon ground black pepper
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.
For the Balsamic
Vinaigrette: * 2 tablespoons balsamic vinegar * 1 tablespoon extra-virgin olive oil * 1 tablespoon minced
shallot * 1/2 teaspoon chopped fresh rosemary * 1/4 teaspoon Dijon
mustard * 1/4 teaspoon fine sea salt * Freshly ground black pepper
For the sherry
vinaigrette: In a small mixing bowl, combine the sherry vinegar,
shallots and
mustard, and stir to combine.
I made a
mustard champagne
vinaigrette that I tossed with the sprouts, apples, dried cranberries & blueberries,
shallots, walnuts and Manchego.
Ingredients For the salad: 2 heads fresh green or red lettuce, washed, dried, and torn into large bite - sized pieces 1/3 cup pecans, toasted 1/4 cup pine nuts, toasted about 12 plump dried apricots, cut into slivers 1/4 cup raisins 1/3 cup dried cherries 1/4 cup pickled
shallots (from 1 medium
shallot) For the Cara Cara
Vinaigrette: 1
shallot, coarsely chopped 1 large clove garlic, coarsely chopped 2 teaspoons
mustard 1/3 cup freshly squeezed juice from a Cara Cara Orange 1/3 cup red wine vinegar 1 teaspoon honey 1/2 cup olive oil 1/4 cup canola coil salt and pepper
I find myself making an easy
mustard vinaigrette to keep in a jar in the fridge throughout the week to quickly toss over greens with a sprinkling of
shallots, or sometimes just a bit of minced garlic if we really need the heat and immunity boost... which we do right now.
Wasabi
Vinaigrette 1 teaspoon finely minced
shallot 1 clove garlic, finely minced 1/2 teaspoon grated fresh ginger 1 1/2 teaspoons Wasabi powder (or more, to taste) 1 tablespoon Dijon
mustard 1 teaspoon granulated sugar 1/4 cup rice wine vinegar 2/3 cup good quality olive oil Coarse kosher salt, to taste
SMOKED SALMON BRUSCHETTA 13 locally smoked salmon,
shallot -
mustard butter, toasted sour dough, pea shoots,
mustard maple
vinaigrette
I find myself making an easy
mustard vinaigrette to keep in a jar in the fridge throughout the week to quickly toss over greens with a sprinkling of
shallots, or sometimes just a bit of minced garlic if we really need the heat and immunity boost... which we do right now.