Field Green Salad Recipe
Butterhead, lola rosa, and arugula, tossed with pickled shallots, cherry tomatoes, candied pine nuts with gorgonzola poppy seed vinaigrette.
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Ingredients
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Salad Greens
Toppings
Dressing
Method
Preparing the Salad
- 1
Wash and Prepare Greens
Rinse the Butterhead and Lola rosa lettuces under cold water. Pat them dry with a clean kitchen towel or salad spinner. Tear the leaves into bite-sized pieces and place them in a large salad bowl. Add the arugula.
- 2
Add Toppings
Slice the cherry tomatoes in half and add them to the salad bowl. Add the pickled shallots and candied pine nuts on top of the greens.
Making the Dressing
- 3
Prepare the Gorgonzola Poppy Seed Vinaigrette
In a bowl, combine the gorgonzola cheese, poppy seeds, olive oil, red wine vinegar, and honey. Whisk together until smooth and well combined. Season with salt and black pepper to taste.
Assembling the Salad
- 4
Toss and Serve
Pour the dressing over the salad and gently toss to combine, ensuring the greens and toppings are evenly coated. Serve immediately.