HOT DAY SALAD
IT’S TOO HOT TO TURN ON THE OVEN
Let’s have a great salad for dinner tonight.
MY FAVORITE SALAD FOR HOT EVENING
• Butter lettuce
• Golden beets that have been
roasted in the oven, cubed
• Goat cheese*
• Green grapes, sliced in half
Mix ingredients together and serve with vinaigrette.
* I use the Celebrity brand of goat cheese that has figs in it.
HOT DAY SALAD MY FAVORITE VINAIGRETTE
• 1 Tbs. agave
• 1 Tbs. Dijon mustard
• 4 1/2 Tbs. Red wine vinegar
• 3/4 tsp. Salt
• ¼ tsp. freshly ground pepper
• 9 Tbs. vegetable or canola oil
• 1 1/2 Tbs. finely minced shallots
Instructions
In a medium bowl, whisk together the agave, mustard, vinegar, salt and pepper. While whisking vigorously, slowly pour in the oil to create an emulsion; the dressing should be slightly thickened and emulsified when all the oil is added. Mix in the shallots. Store the vinaigrette in the refrigerator for up to a week.
Let’s have a great salad for dinner tonight.
