Assorted Greens with Roasted Shallot Vinaigrette

This classic salad is the perfect option for an appetizer or for cleansing the palate between courses.


Prep Time {10 min}

Cook Time {10 min }

Serving Size {12 servings}


1 cup + 1 Tbsp. Shallots, peeled, sliced

11 Tbsp. Extra Virgin Olive Oil, divided

1/4 cup Balsamic Vinegar

1/4 cup Water

1 tsp. Dijon Mustard

1 1/2 tsp. Salt

1/2 tsp. White Pepper

12 cups Assorted Salad Greens, cleaned


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1. In a sauté pan over moderate heat, cook 1 cup shallots in 3 tablespoons olive oil. Cook until shallots are very soft and lightly browned, about 10 minutes.

2. Combine cooked and remaining ingredients, except greens, in blender until smooth. Thin with additional water, if needed.

3. Dress greens with vinaigrette and serve.

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