Field Greens & Balsamic Vinaigrette
from 4/4/09 Fork You Live
Salad:
2 bags field greens
1/2 red onion, slivered and soaked in water for at least an hour prior to serving (to reduce the pungency)
1/3 pound gorgonzola, crumbled
1 cup almonds, toasted and roughly chopped
Vinaigrette:
1 shallot, minced
1/2 cup balsamic vinegar
1 cup olive oil
salt and pepper to taste
Wash your greens, prep the onion (it can be soaked in the fridge overnight, in needed) and toast/chop the almonds. Set them all aside.
Pour the balsamic vinegar into the bottom of your serving bowl. Add the shallot and then whisk in the olive oil (you don’t have to use the entire cup of oil, stop when the balance of vinegar and oil looks and tastes right to you). Add the salt and pepper and taste. Adjust seasonings as necessary.
Heap the greens on top of the dressing, this way the salad can sit for a while prior to serving. When ready to serve, top the greens with the red onion, crumbled cheese and almonds and toss to combine, so that the vinaigrette and toppings become incorporated.
