First Course Recipe
Fresh Soup of the Day, Mixed Baby Green Salad with D'anjou pear, sun-dried cranberries, Sky Hill Farm feta cheese, black pepper buttered pecans, gold balsamic vinaigrette
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Ingredients
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Soup
Salad
Method
Soup
- 1
- 2
Simmer
Pour in the vegetable broth and bring the mixture to a boil. Reduce heat and let it simmer for 15-20 minutes until the vegetables are soft.
- 3
Season
Add salt, black pepper, and fresh herbs to the soup. Stir well to combine and simmer for an additional 5 minutes.
- 4
Blend (optional)
For a smoother texture, blend the soup using an immersion blender until creamy. If desired, reserve some vegetable pieces for texture.
Salad
- 5
Prepare Greens
In a large salad bowl, add the mixed baby greens and toss gently to fluff them up.
- 6
Add Toppings
Layer the thinly sliced D'anjou pear, sun-dried cranberries, crumbled feta cheese, and buttered pecans on top of the greens.
- 7
Dress the Salad
Drizzle the gold balsamic vinaigrette over the salad. Toss gently to combine all ingredients without bruising the greens.
