The fresh, delicious taste of this salad works great as either a side or an entrée. The fresh fruit, nuts, and gorgonzola cheese make it a fun dish both to look at and to eat, and, like many salads, it lends itself to improvisation. The recipe below is how it’s served to those who Eat at State.
Salad
Ingredients:
3 oz Romaine Lettuce, chopped
3 oz Baby Spinach
4 1/2 oz D’anjou Pears dipped in sherry vinegar
4 1/2 oz Red Flame Seedless Grapes, halved
3 oz Pistachios
3 oz Gorgonzola Cheese
3 oz Dried Cherries
Directions:
Mix 2 oz of romaine and baby spinach on each plate. Top with pears, grapes, pistachios, gorgonzola and cranberries. Add shallot sherry dressing (below).
Dressing
Ingredients:
1 3/4 oz Shallots finely minced
1 1/3 Tablespoon Vegetable Oil #1
2 Tablespoons Vinegar Sherry Wine
1 1/3 Tablespoons Red Wine Vinegar
1/4 Cup Vegetable Oil #2
2 1/4 Teaspoon Dark Molasses
1/4 Teaspoon Salt
1/4 Teaspoon Black Pepper
Directions:
Over medium heat, caramelize shallots in vegetable oil #1 until translucent and browned. Cool. mix shallots and remaining ingredients in a blender until incorporated.
