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Salads | |
| Croutons 8 slices of French baguette, cut �-inch thick 3 tablespoons olive oil Salt and freshly ground pepper Preheat oven to 350 degrees F. Brush the bread with the oil and arrange on a baking sheet. Sprinkle with salt and pepper and bake until lightly browned on both sides, about 7 minutes. Sherry Vinaigrette 3 tablespoons aged sherry vinegar 2 teaspoons Dijon mustard Salt and freshly ground pepper 1 teaspoon walnut oil � cup pure olive oil Whisk together vinegar, mustard and salt and pepper in a small bowl. Slowly whisk in the oils until emulsified. Salad � pound chorizo sausage, sliced �-inch thick 4 cups mixed greens, rinsed well and dried 1 large ripe tomato, cut into eighths Sherry Vinaigrette Croutons 4 ounces Cabrales blue cheese | |
| 1. Heat a medium saucepan over high heat, add the chorizo and cook until golden brown..Remove with a slotted spoon to a plate lined with paper towels. 2. Place the greens in a large bowl and toss with half of the vinaigrette, season with salt and pepper to taste and divide among 4 large plates. Spread the blue cheese on the croutons and garnish each plate with the chorizo and two croutons. | |
Unrated | |
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