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Baby Greens With Fennel

Chef admin | Restaurant

The cranberry vinaigrette turns an otherwise simple salad into a masterpiece.

  • Serves: 12
  • Vegetarian: ---
  • Preparation Time: 20 minutes
  • Cusine: ---
  • Difficulty: ---
  • Meal Type: ---
  • Main Ingredient: ---
  • Dish Type: Vegetables and Side Dishes
  • Main Cooking Method: ---
  • Season/Occasion: ---
  • Recipe

    Ingredients

    • 3/4 cup Dried Cranberries
      3/4 cup ExtraVirgin Olive Oil
      1/3 cup Balsamic Vinegar
      1/3 cup White Wine Vinegar
      3 tbsp. Dijon Mustard
      1 tsp. Salt
      1 tsp. Ground Black Pepper
      1 lb. Mixed Baby Greens
      2 medium Fennel Bulbs,trimmed & sliced thin

    Directions


    1. 1) In small bowl, place cranberries with enough very hot water just to cover, let stand 5 minutes to soften cranberries. Drain.

      2) Prepare cranberry vinaigrette: In blender, combine olive oil, balsamic vinegar, white wine vinegar, mustard, salt, pepper, and 1/4 cup cranberries, and blend until smooth. Makes about 1 3/4 cups.

      3) To serve, in large salad bowl, toss baby greens, fennel, and remaining cranberries with 1/2 cup vinaigrette until well coated. (Cover and refrigerate remaining vinaigrette up to 3 days.)

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