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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

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