Field Greens With Red Chili Dressing Recipes

FIELD GREENS WITH DRESSING

Steps:

• Combine the olive oil, red wine, white wine, lime juice, and brown sugar in a bowl and mix well. Add the cloves and cinnamon, to taste. Drizzle over field greens, to taste.
• Cut baguette about 4 to 5 inches long. Cut 1 end on a bias. Scoop out the insides and fill with greens. Stand upright on each of 4 plates and garnish with berries.

FIELD GREEN SALAD WITH WILDFLOWER HONEY AND BLACKBERRY HAZELNUT VINAIGRETTE

Steps:

• To prepare the vinaigrette: in a small bowl, combine the honey, vinegar, shallots, herbs, salt, and pepper. Whisk together until well blended. Slowly whisk in the 2 oils until emulsified. Reserve.
• In another bowl, combine the field greens and edible flowers. Season with salt and pepper. Lightly dress with the prepared vinaigrette. Mound onto chilled salad plates.

WILD FIELD GREENS AND VINE RIPENED TOMATOES WITH WARM HAZELNUT FOREST DRESSING

Steps:

• Break or chop mushrooms into 1/4-inch pieces and cover with 1/4 cup warm water. Let sit for 30 minutes to rehydrate. Strain mushrooms, reserving soaking liquid in a small bowl. Rinse mushrooms and set aside. Strain soaking liquid through a paper towel into a small pot and reduce by half over medium heat.
• Combine hazelnut oil, walnut oil and olive oil in a small bowl. Combine vinegar, shallot, chives and salt and pepper in a separate medium mixing bowl and whisk in warm soaking liquid. Continue whisking and add oil in a slow thin stream to emulsify.
• Lay out slices of tomato. Top with salad greens and mushrooms. Drizzle with warm dressing and top with 2 small romaine leaves.

FIELD GREENS WITH PEARS AND BLUE CHEESE

Steps:

• Just before serving time, peel, core, and slice the pears. Combine the greens, pears, walnuts, and blue cheese in a large salad bowl. Drizzle half the Port-Shallot Dressing over the top and toss. Drizzle in the remaining dressing, tossing until the greens are well coated-you may not need to add all the dressing. (Leftover dressing can be kept refrigerated for up to 1 week for another use.) Season with salt and pepper, and toss again.
• Place on chilled salad plates and serve.
• Pour the port into a small heavy saucepan over medium heat. Add the shallots and bring to a boil. Reduce the heat to low and cook for 15 minutes, or until the port is reduced to 2/3 cup without the shallots. Set aside to let cool.
• Pour the port and shallots into the conainer of a blender and puree. Add the vinegar and blend well. While the motor is running, drizzle the oil through the hole in the blender top and continue to blend until emulsified and smooth. Season with salt and pepper, to taste. Set aside; refrigerate if not using immediately.

FIELD SALAD

Steps:

• In a large bowl, combine salad greens, walnuts, cheese, and apples. Toss with raspberry vinaigrette, and serve.

STRAWBERRY FIELDS

Steps:

• Whisk the olive oil, vinegar, honey, sugar, mustard, salt, and pepper together in a bowl to make the dressing.
• Toss the strawberries, baby greens, cranberries, and onion together in a bowl; top with the feta cheese. Drizzle the dressing over the salad to serve.

SUMMER FRUITS AND FIELD GREENS SALAD WITH CITRUS DRESSING

Steps:

• In a large salad serving bowl, toss together greens, apple slices, carrots, grapes and orange sections.
• Juice the lemon and lime into a small bowl. Add olive oil, honey, salt and pepper. Whisk together to form dressing.
• Pour dressing over fruit & greens mixture and toss.
• Serve immediately.