Taste of Washington Salad
This recipe comes to us from "Seattle's urban cooking school," Diane's Market Kitchen.
| 4 cups | organic baby greens, cleaned and dried |  |
| 2 Tbsp | Pipitone Farms organic shallots, finely chopped | |
| 3 Tbsp | Napoleon White Balsamic Vinegar | |
| 3 Tbsp | Apres Vin Lime Riesling Grapeseed Oil | |
| 3 Tbsp | Holmquist Orchards Dry Roasted Hazelnuts | |
| 3 Tbsp | Chukar Dried Bing Cherries | |
In the bottom of a large bowl, combine the shallots and vinegar and let sit for 10 minutes. Whisking constantly slowly add the grapeseed oil. Emulsify completely. Add the greens and toss. Plate. Dress the hazelnuts and cherries with the dressing left in the bottom of the bowl and place on top of the greens
© 2010