You may also like
Categories:
pine nuts sherry vinegar shallot honey kosher salt red cabrales cheese red grapes freshly ground pepper
Viewed: 8 - Published at: 4 years agoIngredients
- 1/3 cup pine nuts
- 2 tablespoons sherry vinegar
- 2 tablespoons Shallot Confit, plus 5 tablespoons of the reserved shallot oil
- 1 teaspoon honey
- 1/2 teaspoon kosher salt
- 1 pound red and green oak leaf lettuce (about 16 cups)
- 6 ounces Cabrales cheese, crumbled (1 1/2 cups)
- 1 1/2 cups seedless red grapes, halved
- Freshly ground pepper
Method
- Preheat the oven to 350.
- Spread the pine nuts in a metal pie plate and bake for about 8 minutes, or until lightly toasted.
- Transfer to a plate and let cool.
- In a large bowl, whisk the vinegar with the shallot confit, honey and salt.
- Slowly whisk in the shallot oil until the dressing is emulsified.
- Add the lettuce, cheese and grapes and toss to coat.
- Season the salad with salt and pepper, sprinkle with the pine nuts and serve.
