Not exact matches
To prepare
vinaigrette: Combine walnuts, sherry vinegar, Banyuls (or red - wine) vinegar, verjus (or wine),
orange zest and juice, leek, Parmesan, honey,
mustard, parsley, salt, rosemary, thyme and pepper in a blender.
Vinaigrette 1 cup purchased — any favorite Vidalia Onion
Vinaigrette, such as Virginia Brand 1 large navel
orange, finely grated zest and juice 1 tablespoon coarse / Country Dijon
mustard To season: kosher or sea salt and ground black pepper
Combine
vinaigrette,
orange zest and juice, and
mustard in large salad bowl.
Pimento cheese croquettes with sweet pepper salad Roasted and Whipped Cauliflower with smoked Cumin
Vinaigrette (Vegetarian) Pickled Shrimp with Mirliton and Shaved Andouille Salad MOPHO pickled shrimp with nuoc cham mango and Bánh xèo crouton Crispy Fried Oysters with MOPHO Mayo and Pickled Blue Cheese Bourbon Duck Liver Pâté with Citrus and Sweet Pepper Marmalade Slow Cooked Eggplant with Spicy Sesame
Vinaigrette on Roti Chip (Vegetarian) MOPHO headcheese, rice cracker and blood
orange mustard NOLA hot sausage po - boy