Jean Stephens Vinaigrette Field Green Salad Recipes

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FIELD GREEN SALAD WITH WILDFLOWER HONEY AND BLACKBERRY HAZELNUT VINAIGRETTE



Field Green Salad with Wildflower Honey and Blackberry Hazelnut Vinaigrette image

Provided by Food Network

Time 10m

Yield 4 servings

Number Of Ingredients 10

1 tablespoon wildflower honey
1/4 cup blackberry vinegar
1 teaspoon minced shallots
1 tablespoon chopped parsley
1 tablespoon chopped chervil
Salt and pepper
1/4 cup hazelnut oil
1/2 cup almond oil
1 pound baby field greens
1 cup edible wildflowers

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.

MIXED ORGANIC SANTA BARBARA FIELD GREENS WITH HAZELNUT VINAIGRETTE



Mixed Organic Santa Barbara Field Greens with Hazelnut Vinaigrette image

Provided by Food Network

Categories     appetizer

Time 20m

Yield 6 servings

Number Of Ingredients 11

1/2 cup Champagne vinegar
1 tablespoon Dijon mustard
1 shallot, minced
2 cloves garlic, minced
1 cup hazelnut oil
Salt
Pepper
12 ounces mixed field greens
1 bunch green asparagus, grilled then diced into 1-inch long pieces
1 sweet white onion, sliced thin
1 cup crushed hazelnuts

Steps:

  • Whisk all ingredients except hazelnut oil together. While whisking, slowly drizzle in hazelnut oil. Season with salt and pepper, to taste. Set aside until ready to serve salad.
  • When ready to serve toss greens, asparagus and vinaigrette together, seasoning with salt and pepper. Place a generous handful on each salad plate, top greens with onions and sprinkle with hazelnuts.

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