This mixed green salad is served with a warm disk of goat cheese that you pan sear and then top the salad with. It is the perfect combination of warm and cold, crunchy and creamy that just takes ...

Bring 1 cup orange juice to simmer in a heavy, small saucepan. Remove from heat. Mix in dried cranberries. Let stand until softened, about 30 minutes. Drain well; discard soaking juice. In a small ...

1 (5 oz.) pkg. mixed baby salad greens 1 cup cherry size (ciliegine) fresh mozzarella balls, halved 1 cup cherry tomatoes, halved ⅓ cup drained pitted black olives 2 Tbs. pine nuts, toasted ...

PROCEDURE 1. In large salad bowl, combine shallot, vinegar, mustard, salt and pepper; whisk to combine. Whisk in oil in thin stream. Taste and adjust seasoning as needed. 2.

½ teaspoon each salt and freshly ground black pepper ¼ cup extra-virgin olive oil 1 large head red leaf lettuce, washed, chilled, torn into bite-size pieces, or lettuce of choice Directions In a ...

Dressing ¼ cup extra-virgin olive oil 4 teaspoons fresh lemon juice ¼ teaspoon kosher salt, plus more to taste ¼ teaspoon ground green pepper-corns, plus more to taste ¼ teaspoon finely ...

3. For salad, place mixed baby greens in large bowl. Drizzle 1/4 cup extra-virgin olive oil atop greens; toss to coat leaves with oil. Drizzle on vinegar and garlic salt; toss to combine.

3. Pour 4 tablespoons of vinaigrette over the greens and toss well with two large forks to coat. 4. Add crumbled cheese, if desired, and toss to combine. Serve immediately.