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Salad of Roquefort, Walnuts and Raisins
2 tablespoons raspberry or sherry vinegar
1/2 teaspoon sugar
1/4 cup olive oil
1 small clove garlic, minced
sea salt and freshly ground black pepper to taste
10 cups torn mesclun leaves, about 5 ounces
4 ounces roquefort cheese, crumbled
1 cup walnut pieces, toasted
1/2 cup raisins
In a large salad bowl, whisk together vinegar and sugar. Add oil in a fine stream, whisking constantly until mixture is emulsified. Add garlic, salt and pepper.
Add mesclun; toss until thoroughly coated. Distribute on salad plates and sprinkle with cheese, walnuts and raisins. Serve immediately.
Makes 6 servings.
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Salad of Roquefort, Walnuts and Raisins
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Category: Recipes
Prep Time: Cook Time: Total Time:
Salad of Roquefort, Walnuts and Raisins
2 tablespoons raspberry or sherry vinegar
1/2 teaspoon sugar
1/4 cup olive oil
1 small clove garlic, minced
sea salt and freshly ground black pepper to taste
10 cups torn mesclun leaves, about 5 ounces
4 ounces roquefort cheese, crumbled
1 cup walnut pieces, toasted
1/2 cup raisins
In a large salad bowl, whisk together vinegar and sugar. Add oil in a fine stream, whisking constantly until mixture is emulsified. Add garlic, salt and pepper.
Add mesclun; toss until thoroughly coated. Distribute on salad plates and sprinkle with cheese, walnuts and raisins. Serve immediately.
Makes 6 servings.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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