Planet Green
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Yield: 4 to 6 servings
Ingredients:
1 head local lettuce, such as Bibb or Red Oak
1 pint cherry tomatoes
1/2 pound bocconcini
1⁄2 cup thinly sliced shallots
1/3 cup extra virgin olive oil
1/3 cup pear, champagne or apple cider vinegar
2 teaspoons sugar
1⁄2 teaspoon Dijon mustard
1⁄2 teaspoon salt
1⁄4 teaspoon freshly ground black pepper
Method:
Combine the lettuce, tomatoes and mozzarella in a large salad bowl and set aside until ready to serve. In a medium saute pan, saute the shallots in 2 tablespoons of the oil until very soft and nicely caramelized. Add the vinegar, sugar, mustard, salt and pepper and cook, stirring, until vinegar is reduced by half and has a syrupy consistency. Whisk in the remaining olive oil and cook until heated through. Adjust seasoning if necessary, then toss the greens with the warm dressing and serve immediately.
This recipe was featured on the Finding Your Inner Chef Episode of Emeril Green.
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