This colorful salad is not only scrumptious but easy to prepare. A spring greens with Pinot Noir and freshly grown vegetables is the perfect way to welcome warm weather evenings.
This dressing is a favorite made with everything from a bitter or spicy endive and watercress to arugula and radicchio.The vinaigrette is quick to prepare and will become a household essential.
1 small shallot, minced
1 tablespoon McEvoy Ranch Pinot Noir Vinegar
1 teaspoon white miso
1 teaspoon McEvoy Ranch Plum Jam
¼ teaspoon sea salt
¼ teaspoon Aleppo pepper
6 tablespoons McEvoy Ranch Extra Virgin Olive Oil
Place shallots, vinegar and salt in a small bowl – let stand a few minutes.
Then whisk in miso and plum jam until well combined.
Follow by slowly whisking into olive oil, continue until emulsified.
Taste and adjust flavors if necessary.
8 ounces of mixed salad greens of your choice
1 large or 2 small bulbs of fennel – sliced in half vertically, cored and sliced very thinly across the grain (Reserve some of the fennel fronds for garnish.)
2 large or 4 small blood oranges, separated
Toss your spring greens salad with vinaigrette. Garnish with fennel fronds.