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Receta Fall Salad With Honey Mustard Vinaigrette
by Global Cookbook

Fall Salad With Honey Mustard Vinaigrette
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Ingredientes

  • 3/4 c. walnuts
  • 4 lrg Belgian endives
  • 3 c. arugula, stems removed
  • 3 c. watercress, stems removed
  • 2 c. red-leaf lettuce
  • 1 lrg head radicchio
  • 1 tsp Dijon mustard
  • 3 Tbsp. apple-cider vinegar
  • 4 tsp honey salt and pepper

Direcciones

  1. Toast the walnuts in a dry skillet over medium heat, stirring till browned. Set aside.
  2. Reserve a few outer endive leaves for garnish; tear the remaining into bite-size pcs.
  3. Wash and dry the other greens and tear them into bite-size pcs. Add in to the endive.
  4. Toss with dressing and walnuts. Arrange the sale on 8 salad plates. Serve immediately.
  5. Honey-Mustard Vinaigrette:In a bowl, combine mustard and vinegar and whisk till blended. Blend in the oil and honey. stirring till mix has thickened. Season to taste.