Autumn Salad With Aged Sherry Vinaigrette Recipes

ARUGULA, GRAPE, AND ALMOND SALAD WITH SABA VINAIGRETTE

Arugula, Grape, and Almond Salad with Saba Vinaigrette image

Provided by Suzanne Goin

Categories Salad Side Thanksgiving Vegetarian Almond Arugula Fall Healthy Low Cholesterol Grape Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 11

Ingredients

1/2 pound seedless red or purple grapes
1 tablespoon minced shallot
1 tablespoon (or more) Sherry vinegar
1/4 teaspoon kosher salt plus more for seasoning
1/4 cup extra-virgin olive oil
1 tablespoon saba or aged balsamic vinegar plus more for drizzling
Freshly ground black pepper
1/2 pound arugula (about 8 cups)
1/4 pound Roncal, Manchego, or Pecorino cheese, shaved with a peeler
3/4 cup salted, roasted Marcona almonds, coarsely chopped
Ingredient info: Saba is available at specialty foods stores and ilmercatoitaliano.net. Marcona almonds can be found at natural and specialty foods stores and latienda.com.

Steps:

Finely chop 7 grapes; transfer to a small bowl. Cut remaining grapes in half; transfer to another small bowl and set aside. Using a fork, mash chopped grapes in bowl into a purée. Stir in shallot, 1 tablespoon Sherry vinegar, and 1/4 teaspoon salt and let sit for 5 minutes. Whisk in oil and 1 tablespoon saba. Season vinaigrette to taste with salt, pepper, and more Sherry vinegar, if desired. DO AHEAD: Vinaigrette and halved grapes can be prepared 8 hours ahead. Cover and chill vinaigrette and grapes separately. Bring vinaigrette to room temperature and rewhisk before continuing.
Combine arugula and halved grapes in a large bowl; drizzle with vinaigrette and season with salt and pepper. Toss salad to coat. Arrange salad on chilled dinner plates, dividing evenly. Scatter cheese and almonds over. Drizzle salads with more saba.

AGED SHERRY VINAIGRETTE

Aged Sherry Vinaigrette image

Provided by Food Network

Categories main-dish

Yield 1 1/2 cups

Number Of Ingredients 5

Ingredients

2 ounces pasteurized eggs*
2 ounces aged sherry vinegar
8 ounces canola oil
2 teaspoons Dijon mustard
1 teaspoon sugar

Steps:

In a mixing bowl, whip eggs until slightly frothy. Slowly whisk oil into eggs in a slow steady stream until emulsified. Add remaining ingredients and mix well. Keep refrigerated until ready to use. Serve over mesclun greens.

AUTUMN SALAD WITH AGED SHERRY VINAIGRETTE

Autumn Salad with Aged Sherry Vinaigrette image

Provided by Food Network

Yield 2 servings

Number Of Ingredients 10

Ingredients

1/3 ounce olive oil
1 ounce Spanish Sherry Vinegar
1 shallot, minced
1 bunch chives, minced
Pinch sugar
Salt and pepper
4 to 5 ounce of mesclun greens
2 ounces mashed walnut pieces
4 ounces crumbles Stilton Cheese (or bleu cheese)
1 Bartlett Pear, halved then sliced thins

Steps:

Combine the olive oil. sherry vinegar, shallot, chives, sugar and salt and pepper in a small bowl and whisk together. Let stand for a few minutes to combine flavors. In a large bowl, toss greens, walnuts, Stilton cheese, and pear together. Pack the dressing and greens in separate containers. Before serving, drizzle just enough dressing to cover greens before serving.

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