Winter Salad with Red Wine Vinaigrette
This bitter winter salad and vinaigrette are a cinch to make. The crunchy, textured greens with their bright acidic dressing make a nice contrast to the richness of the duck.
- Serves
- 4
Directions
-
In a medium bowl, whisk vinegar, wine, mustard and honey until combined. Slowly stream in the oil, whisking continuously until emulsified. Stir in the garlic and oregano; then season to taste with salt.
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Place the greens, cabbage and green onion in a large bowl and toss evenly with red wine vinaigrette. Set aside at room temperature to allow the vinaigrette to wilt the greens.
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Arrange the dressed greens on a platter or divide evenly between four dinner plates.
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Garnish with a sprinkle of fresh parsley and a few pinches of cracked black pepper.
From Shawnie's class “Cooking with Wine: Valentine’s Edition” (also taught in New Year Champagne Celebration)
