Warm Mizuna Salad with Sherry Vinaigrette

15 October

1 small clove garlic
3 tablespoons sherry vinegar
2 tablespoons white-wine vinegar
1 teaspoon Dijon mustard
1 tablespoon minced shallots
½ teaspoon honey
1/3 cup olive oil
¾ pounds mizuna
1 large pear, cored and thinly sliced (I use apple instead of pear sometimes)
½ cup shaved Parmesan

1. Mince and mash the garlic to a paste with salt. Cook the sherry, vinegar, mustard, shallot, garlic paste, and honey in a small saucepan over low heat, whisking, until heated through, about 2 minutes.
2. Add the oil in a slow stream, whisking until emulsified.
3. Toss the greens with the warm dressing. Add the pears or apples and Parmesan. Serve immediately.

Serves 8

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