Mustard Greens With Warm Walnut Vinaigrette Recipes

MIXED GREENS WITH WALNUT VINAIGRETTE

Steps:

• In a small bowl, whisk together the vinegar and mustard. Whisk in the walnut oil, drop by drop. Season the vinaigrette with salt and pepper. If acid is needed, add lemon juice. If more oil needed, add olive oil.
• Tear the greens into large bite-size pieces in a flat bowl. Add the nuts and dill. Just before serving, add only enough dressing to coat lightly when tossed. Toss and serve.

WILTED AUTUMN GREENS WITH HONEY MUSTARD VINAIGRETTE

Steps:

• Preheat the oven to 400°F.
• Peel the squash: First cut into two cross sections, scrape out the seeds, and place the squash, flat side down, on a cutting board. Work around the squash with a sharp knife or peeler, making sure to remove the layer of lighter colored flesh under the skin as well as the skin. Dice into 1/2-inch cubes to make about 1 cup (reserve any leftovers for another use).
• Arrange the diced squash and pears on a baking sheet and toss with the oil. Roast until browned, about 20 minutes; set aside at room temperature.
• Make a cross slit on the rounded end of each chestnut with a sharp paring knife. Place on a baking sheet and roast for 15 minutes, or until the cut sections on the bottoms of the nuts just start to curl. Peel the chestnuts as soon as they are cool enough to handle, as they will peel the easiest when hot. Cut into quarters and set aside.
• Reduce the oven temperature to 350°F. Wrap the shallots in parchment paper and then in aluminum foil. Bake until tender and slightly caramelized, about 1 hour. Once the shallots are cool enough to handle, chop coarsely and set aside.
• To make the vinaigrette: In a large sauté pan, cook the bacon over medium heat until crispy; transfer the bacon to a paper towel-lined plate and reserve the fat in the pan. Once the fat has cooled slightly, strain through a fine-mesh strainer into a measuring cup that has a spout. in a blender or food processor, combine the mustard, honey, vinegar, thyme, and pepper and blend for 30 seconds. Slowly add the strained warm bacon fat and the oil through the cap of the blender or the feed tube of a food processor, blending until thoroughly combined Pour the vinaigrette into a large mixing bowl.
• Add the squash and pears, chestnuts, shallots, bacon, komatsuna, tatsoi, and mustard greens to the mixing bowl and toss with the warm vinaigrette. Serve immediately.

WARM WILTED WINTER GREENS

Steps:

• Cook honey and balsamic together over medium-high heat in a large saute pan, about 5 minutes. Toast walnuts in a small skillet; set aside to cool.
• Pile greens on a platter. Stir mustard into balsamic-honey dressing, then whisk in about 1 cup extra-virgin olive oil; pour over greens. Season greens with salt and pepper and garnish with walnuts, pomegranate seeds, shavings of Parmesan, and shallot.

WARM GREEN SALAD WITH WALNUTS

Steps:

• Place walnuts on baking sheet and cook in preheated 350-degree oven for 8 to 10 minutes. Make certain they don't burn. Keep warm.
• While walnuts are cooking, make vinaigrette in saucepan over low heat by mixing mustard, oil, vinegar and garlic. Salt and pepper to taste. Keep warm. Place salad greens in warm bowl.
• In saute pan cook salt pork until crispy. Remove pork and add to salad. Discard cooking fat. Scramble 2 eggs in pan and add to salad. Add walnuts, warm vinaigrette and toss well. Adjust seasonings and serve immediately on warm plates.

MIXED BABY GREENS WITH MUSTARD VINAIGRETTE

Steps:

• In a bowl, combine the shallot, mustard, vinegar and season with salt and pepper. While whisking, drizzle in the olive oil.
• Pour vinaigrette over the greens, tosses and serve immediately.

PERFECT MUSTARD VINAIGRETTE

Steps:

• In a small bowl, whisk mustard and vinegar together. Slowly add oil in a steady stream, whisking constantly until all the oil is added and dressing is creamy and emulsified. Add the salt and pepper; season with additional salt and pepper if desired.

GREEN BEANS WITH MUSTARD VINAIGRETTE

Steps:

• Bring a large pot of salted water to boil. Add the green beans and cook until just tender, 2 to 3 minutes. Transfer to a bowl of ice water using tongs, pushing the beans down to submerge them. Let cool completely, about 5 minutes, then drain and pat dry.
• Meanwhile, whisk the vinegar, sugar and 1 teaspoon salt in a large bowl. Add the shallots and stir to coat. Let sit until the green beans are ready.
• Whisk the mustard into the shallot mixture, then gradually add the olive oil, whisking constantly, until smooth and thick. Add the green beans and toss to coat. Season with salt and pepper.

MUSTARD GREENS WITH WARM WALNUT VINAIGRETTE

Steps:

• Drop greens into a large pot of boiling, salted water and cook, uncovered, 5 to 10 minutes, or until bitterness is gone but greens still have a mild bite.
• Drain well in a colander or sieve and press with the back of a wooden spoon to release water. Chop greens coarsely and set aside.
• In a small saucepan, heat walnut oil and vegetable oil over low heat until warm but not hot. Whisk in vinegar, salt and pepper. Place greens in a bowl and toss with the warm vinaigrette and the walnuts. Serve immediately.