Tanimura And Antle Pear And Feta Salad With Fort Vinaigrette Dressing Recipe
Ingredients
| Extra virgin olive oil | 2 Cup (16 tbs) | |
| Shallots | 3 | |
| Port wine | 1 Cup (16 tbs) | |
| Balsamic vinegar | 1/4 Cup (16 tbs) | |
| Honey | 2 Tablespoon | |
| Lemon juice | 2 Tablespoon | |
| Whole Salad Hearts of Romaine - 4, chopped | ||
| Feta cheese | 1/3 Cup (16 tbs), crumbled | |
| Ripe pears - 2, cored and sliced | ||
| Red onion - sliced | ||
| Pecans | 1/2 Cup (16 tbs), chopped | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
MAKING
1. Take a saute pan. Add minced shallots and pour oil over it and cook over medium heat until the oil begins to splutter. Simmer for 2 more minutes and remove from heat.
2. Take a bowl and add vinegar, port wine, lemon juice and honey and whisk them together using hand mixer. Add hot oil and shallots and whisk them together.
3. Add feta, romaine, onion, pears and pecans and toss them well just enough to coat the salad. Sprinkle salt and pepper.
SERVING
4. Serve Tanimura and Antle Pear and Feta Salad with Fort Vinaigrette Dressing immediately.
1. Take a saute pan. Add minced shallots and pour oil over it and cook over medium heat until the oil begins to splutter. Simmer for 2 more minutes and remove from heat.
2. Take a bowl and add vinegar, port wine, lemon juice and honey and whisk them together using hand mixer. Add hot oil and shallots and whisk them together.
3. Add feta, romaine, onion, pears and pecans and toss them well just enough to coat the salad. Sprinkle salt and pepper.
SERVING
4. Serve Tanimura and Antle Pear and Feta Salad with Fort Vinaigrette Dressing immediately.
Chef
