Winter Salad

February 12, 2008 8:42:35 AM PST
Scott Powers, executive chef at the Abbey Resort and Spa in Lake Geneva shares one of his favorite winter recipes.
  • 6 oz baby spring mix
  • 3 oz english cucumber
  • 2 oz grape tomatoes
  • 1 oz dried cherries
  • 1 oz feta cheese
  • ½ oz candied pecans
  • 1 oz grated parmesan
  • 1 oz white balsamic vinegar
  • 4 oz extra virgin olive oil
  • ½ tsp chopped garlic
  • 1 tsp chopped shallots
  • ½ tsp dijon mustard
  • ½ tsp honey

    For the vinaigrette:

    Combine all ingredients except oil. Slowly whisk in oil to create an emulsion. Season with salt and pepper.

    For the salad:

    Sprinkle parmesan on a greased baking sheet. Bake at 350 degrees until golden and crisp. Slice cucumber thin lengthwise. Join cucumber ends together to form a 4" diameter ring. Toss spring mix with dressing and place inside the ring. Garnish with remaining ingredients.

    Serves 2


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