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Spring Greens with Sherry Vinaigrette

3.8

(2)

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Baby spinach can stand in for the mâche.

Ingredients

Makes 8 servings

1/4 cup Sherry wine vinegar
2 teaspoons Dijon mustard
2 teaspoons brown sugar
2 tablespoons extra-virgin olive oil
2 tablespoons bacon drippings reserved fromBacon-Wrapped Baked Eggs with Polenta
4 cups mâche (about 2 ounces)
4 cups arugula (about 2 ounces)
1/2 cup thinly sliced green onions

  1. Step 1

    Whisk vinegar, mustard, and brown sugar in small bowl. Whisk in olive oil and bacon drippings. Season dressing to taste with salt and pepper.

    Step 2

    Mix mâche, arugula, and green onions in large bowl; toss with dressing.

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Reviews (2)

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  • This went well with the bacon-wrapped eggs with polenta.

    • Anonymous

    • Oakton, VA

    • 4/24/2006

  • I made this along with the Bacon-wrapped eggs with Polenta recipe from the brunch menu. I used only mache, and felt that bacon grease would not flatter this delicate green, so I put in maybe half a teaspoon just for flavor, the rest olive oil. I did not have time to make the separate strawberry dish from the menu, so I added sliced strawberries to the greens, and it was pretty and delicious!

    • mastephens

    • Seattle, WA

    • 4/18/2005

Tags Salad Mustard Greens Leafy Greens Vegetable Mâche Starter Dinner Gluten Free Nut Free Quick Easy Easter Spring Bon Appétit
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