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KEEP SCREEN ON

Yield: Makes 4 servings

Ingredients
Ingredients
1/4 cup pine nuts

1/2 cup each chives (cut into 1” lengths), tarragon leaves, flat leaf parsley leaves*

4 cups mixed salad greens

Ingredients


Dressing:

1 teaspoon Dijon mustard

1 small shallot, peeled, grated

Large pinch salt

Freshly ground black pepper

1 tablespoon plus 1 teaspoon Champagne vinegar

1/4 cup plus 2 tablespoons canola oil

Ingredients


1/2 pint cherry tomatoes, cut into quarters lengthwise and lightly seasoned with salt

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Based on 8 ratings

Preparation Method

To make dressing:

  1. Combine mustard, shallot, salt, pepper and vinegar in a small bowl.
  2. Very slowly whisk in oil.

To make salad:

  1. Preheat Wolf oven on CONVECTION at 325°F.  Place pine nuts on baking sheet and bake 9 to 10 minutes or until lightly toasted.  Set aside.  Toss herbs and salad greens in a large bowl.
  2. Gently toss greens with half of the dressing. Divide greens in the center of 4 salad plates.
  3. Arrange tomato quarters on and around the greens. Sprinkle toasted pine nuts over all.
  4. Drizzle remaining dressing around plate. Serve with warm goat cheese soufflé, if desired.

*2 tablespoons dried herbs can be substituted for each 1/2 cup fresh herbs.


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