Mixed Lettuces Recipe
Goat cheese, hazelnuts, croutons, roasted shallot vinaigrette
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Ingredients
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Salad Base
Roasted Shallot Vinaigrette
Method
Salad Preparation
- 1
Prepare the Mixed Lettuces
Wash and dry the mixed lettuces thoroughly. Tear into bite-sized pieces and place in a large salad bowl.
- 2
Add Goat Cheese
Crumble the goat cheese into small pieces and sprinkle evenly over the mixed lettuces.
- 3
Toast the Hazelnuts
In a dry skillet over medium heat, toast the hazelnuts for about 5-7 minutes, stirring frequently, until they are golden brown and fragrant. Remove from heat, let cool, then roughly chop and add to the salad.
- 4
Add Croutons
Sprinkle the croutons over the salad evenly.
Roasted Shallot Vinaigrette Preparation
- 5
Roast the Shallots
Preheat the oven to 400°F (200°C). Peel and slice the shallots in half. Place them on a baking sheet, drizzle with olive oil, and sprinkle with salt. Roast for about 20-25 minutes until tender and caramelized. Let cool, then chop.
- 6
Make the Vinaigrette
In a bowl, whisk together the roasted shallots, olive oil, red wine vinegar, honey, and black pepper. Adjust seasoning with additional salt and pepper to taste.
- 7
Dress the Salad
Drizzle the roasted shallot vinaigrette over the salad just before serving. Toss gently to combine.
