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Myrtlewood Salad Bleu

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    Source: www.cookingindex.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 1/4 cup 59ml Balsamic vinegar

    2. 2 oz 56g Chambord liqueur

    3. 1 tablespoon 15ml Sugar

    4. 1/4 teaspoon 1 1/3ml Salt

    5. 3/4 cup 177ml Canola oil Salad

    6. 1 Bibb lettuce - head

    7. 1/4 cup 23g / 0.8oz Scallions - minced

    8. 1/4 cup 36g / 1 1/3oz Walnuts - chopped

    9. 1/4 cup 27g / 1oz Celery - fine dice

    10. 1/4 cup 36g / 1 1/3oz Bleu cheese - crumbled

    Instructions Jump to Ingredients ↑

    1. Recipe Instructions Dressing: Combine Balsamic Vinegar, Chambord, sugar and salt in food processor and pulse a few times to blend. SLOWLY add oil (a light oil is recommended) while processor is running to emulsify. Dressing should be made one day prior to serving. Dressing can be stored for 1 week under refrigeration. To assemble: Wash Bibb lettuce and spin dry. Arrange on four chilled salad plates and sprinkle lettuce with scallions, celery, chopped walnuts and Bleu Cheese. Top with Dressing and serve.

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