MIXED GREEN SALAD WITH BLUE CHEESE, WALNUTS, AND RASPBERRY PEACH CHIPOTLE VINAIGRETTE
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Ingredients |
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Serves 4-6. Mixed Baby spring greens to serve 4-6 |
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Instructions |
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Arrange a portion of the greens on individual salad plates. Scatter some of the blue cheese crumbles and toasted walnuts over the greens. Arrange a few red onion slivers on each salad. Refrigerate salads while making the dressing. Combine Peach Chipotle Glaze, tarragon, black pepper and cider vinegar in work bowl of food processor fitted with steel blade. Process until smooth and well blended. With machine running, add the olive oil in a slow, steady stream through the feed tube. Process for a full minute after all of the oil has been added to form a strong emulsion. Taste and add salt, if desired. Process just to blend in salt. Drizzle a portion of the dressing over each chilled salad and serve at once. |