Salad of Mesclun Greens with Dried Cranberries, Mascarpone Dumplings and Champagne Vinaigrette (Robert Irvine) |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Ingredients:
1/2 cup goat cheese |
1/2 cup mascarpone cheese |
1/4 cup chopped chives |
4 cups cleaned loosely packed greens (such as romaine, red and green leaf lettuce, radicchio, frissee) |
1/2 cup sun-dried cranberries |
1 cup cherry or grape tomatoes, cut in 1/2 |
1/4 cup champagne vinegar |
1/2 cup champagne |
1 teaspoon vanilla extract |
2 tablespoons chopped chives |
salt |
freshly ground black pepper |
1 cup grapeseed oil |
Directions:
1. For the dumplings and salad:
2. For the Champagne vinaigrette:
3. For the dumplings and salad:
4. Mix goat cheese, mascarpone and chives in a bowl. Roll into small dumplings and set aside at room temperature.
5. For the Champagne Vinaigrette:
6. Make vinaigrette by mixing together vinegar, Champagne, vanilla, chives, salt, and pepper, in a small bowl. Add oil in a slow stream by whisking constantly.
7. Cut or shred greens into 1/2-inch wide pieces. Combine cheese dumplings, greens, cranberries, and tomatoes and toss with enough vinaigrette to coat.
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