Warm Salad Of Autumn Greens With Plum Vinaigrette |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Sent to me in e-mail WOW! Can't put no prep time or cook time!! just read on Ingredients:
vinaigrette |
5 tbs plum preserves |
1/4 cup champagne vinegar or white wine vinegar |
1 tbs dijon mustard |
1 cup canola or peanut oil |
1 tbs chopped shallots |
salt and freshly ground black pepper to taste |
salad |
10 oz bag spinach or 1 lb. fresh loose spinach |
1 bunch red or green swiss chard or young kale |
1 large or 2 small heads frisée or escarole |
3 to 4 tbs olive oil or peanut oil |
3/4 cup roasted, peeled hazelnuts, roughly chopped (about 3 ounces) |
Directions:
1. 1. Up to one week ahead: In a blender or food processor, pulse the preserves, vinegar, and mustard until smooth. Continue pulsing and slowly add the oil until incorporated. Add the shallots, salt and pepper; pulse briefly. Refrigerate in a bottle.
2. 2. Up to four days ahead: Stem the spinach and chard (or kale), and cut the chard/kale into strips about 1/2-inch wide. Cut the bottoms off the frisée or escarole. Mix all the greens, wash thoroughly, and spin dry. Wrap loosely in damp (not wet) paper towels and store in sealed zip-top bags. Tehy should stay fresh this way for 5 days.
3. 3. Just before serving: Bring the dressing to room temperature. In a very large sauté pan (preferably nonstick), heat about 1 Tablespoon of the olive oil over medium-high heat and add 1/3 of the greens, 1/3 of the nuts, and a bit of salt and pepper. Sauté 1 to 2 minutes, stirring all the time, until the leaves are slightly wilted. Drizzle a little dressing on them, toss lightly with tongs, and transfer the nuts and greens to a serving platter. Repeat with the remaining greens in two more batches, adding only enough olive oil to the pan as needed to sauté.
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