GRAND MARNIER FARM SALAD
WITH
GRILLED CHEESE TOASTS
Serves 4
1/4 cup minced shallot
1 clove of garlic, minced
1/4 cup Grand Marnier
2 tablespoons Balsamic vinegar
3 tablespoons fresh orange juice
1 tablespoon fresh lemon juice
2-3 teaspoons Dijon mustard
1 teaspoon Mated orange rind - zest
1/2 cup olive oil
2-3 tablespoons walnut oil
3/4 pound mixed baby greens
1/2 cup toasted walnut pieces plus
1/4 cup chopped walnuts
1/2 pound cheese, such as Roquefort, Gruyere or Chevre
8 slices French bread, buttered and lightly toasted
In a small heavy saucepan over moderate heat combine the shallot, garlic, Grand Marnier, and Baltic vinegar, bring the liquid to a boil, and reduce it to 2 tablespoons. In a bowl combine the reduction with the orange juice, lemon juice, mustard, orange rind, and salt and pepper to taste. Add the oils in a stream, whisking, and whisk the mixture until it is emulsified. In a bowl toss the baby greens and walnut pieces with the dressing.
Spread the cheese on the toasts, sprinkle it with the chopped walnuts, and broil under a preheated broiler about 6 inches from the heat for I minute, or until the cheese is heated through. Arrange the salad on plates and garnish each with the toasts.
GRILLED CHEESE TOASTS
Serves 4
1/4 cup minced shallot
1 clove of garlic, minced
1/4 cup Grand Marnier
2 tablespoons Balsamic vinegar
3 tablespoons fresh orange juice
1 tablespoon fresh lemon juice
2-3 teaspoons Dijon mustard
1 teaspoon Mated orange rind - zest
1/2 cup olive oil
2-3 tablespoons walnut oil
3/4 pound mixed baby greens
1/2 cup toasted walnut pieces plus
1/4 cup chopped walnuts
1/2 pound cheese, such as Roquefort, Gruyere or Chevre
8 slices French bread, buttered and lightly toasted
In a small heavy saucepan over moderate heat combine the shallot, garlic, Grand Marnier, and Baltic vinegar, bring the liquid to a boil, and reduce it to 2 tablespoons. In a bowl combine the reduction with the orange juice, lemon juice, mustard, orange rind, and salt and pepper to taste. Add the oils in a stream, whisking, and whisk the mixture until it is emulsified. In a bowl toss the baby greens and walnut pieces with the dressing.
Spread the cheese on the toasts, sprinkle it with the chopped walnuts, and broil under a preheated broiler about 6 inches from the heat for I minute, or until the cheese is heated through. Arrange the salad on plates and garnish each with the toasts.