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Tanimura And Antle Pear And Feta Salad With Fort Vinaigrette Dressing

chef.tim.lee's picture
Ingredients
  Extra virgin olive oil 2 Cup (32 tbs)
  Shallots 3 , minced
  Port wine 1 Cup (16 tbs)
  Balsamic vinegar 1⁄4 Cup (4 tbs)
  Honey 2 Tablespoon
  Fresh lemon juice 2 Tablespoon
  Hearts of romaine 4 , chopped (Whole Salad)
  Crumbled feta cheese 1⁄3 Cup (5.33 tbs)
  Ripe pears 2 , cored and sliced
  Red onion 1 , sliced
  Chopped pecans 1⁄2 Cup (8 tbs)
Directions

MAKING
1. Take a saute pan. Add minced shallots and pour oil over it and cook over medium heat until the oil begins to splutter. Simmer for 2 more minutes and remove from heat.
2. Take a bowl and add vinegar, port wine, lemon juice and honey and whisk them together using hand mixer. Add hot oil and shallots and whisk them together.
3. Add feta, romaine, onion, pears and pecans and toss them well just enough to coat the salad. Sprinkle salt and pepper.

SERVING
4. Serve Tanimura and Antle Pear and Feta Salad with Fort Vinaigrette Dressing immediately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Tossed
Dish: 
Salad
Interest: 
Holiday, Gourmet

Rate It

Your rating: None
4.27
Average: 4.3 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 5337 Calories from Fat 4454

% Daily Value*

Total Fat 485 g745.7%

Saturated Fat 42.1 g210.6%

Trans Fat 0 g

Cholesterol 44.5 mg14.8%

Sodium 687.9 mg28.7%

Total Carbohydrates 163 g54.2%

Dietary Fiber 41.5 g165.9%

Sugars 93 g

Protein 31 g62.6%

Vitamin A 1999.1% Vitamin C 522.3%

Calcium 78.2% Iron 86.8%

*Based on a 2000 Calorie diet

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Tanimura And Antle Pear And Feta Salad With Fort Vinaigrette Dressing Recipe