Baby Greens, Blue Cheese, Walnut and Prune Salad with Shallot Champagne Vinaigrette

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1 (5 oz) bag mixed baby greens

4 oz crumbled Point Reyes blue cheese

1 cup candied walnuts

1 (9 oz) bag of Sunsweet® DíNoir Preservative Free Prunes

Pickled Red Onions:

2 large red onions

2 cups red wine vinegar

Juice of 3 limes

1 cup water

1/2 cup sugar

1/2 cup salt

3 Serrano chili peppers

3 garlic cloves chopped in 4

Champagne Shallot Dressing:

2 medium shallots peeled and chopped

1 garlic glove

2 tsp salt

1/2 tsp sugar

1/4 cup red wine vinegar

1/4 cup Champagne

1/3 cup olive oil


Pickled Red Onions:
Combine all the ingredients in a large jar or Tupperware. Make sure the sugar and salt have dissolved all the way.

Champagne Shallot Dressing:
Toss everything except the oil in a blender. Blend until all the shallots have completely broken down. Then add oil and blend again. Chill in fridge.

Salad Preparation:
In a large mixing bowl toss the baby greens and dressing. Plate the greens evenly in the number of bowls you want. Lay a handful of pickled onions, then blue cheese, candied walnuts, and with kitchen sheers cut the prunes in quarters and place them to finish the salad.

Tip: always have plastic gloves in your kitchen - tossing and plating salad is 5 times easier and faster than using utensils.

Compliments of Falcor Winery,
Chef Chay Woerz