March 24, 2008

French Country Salad

Before my baby (and I) became slave to his morning nap, we used to go to Pottery Barn Kids Storytime every Tuesday with my Mom. After the story and some browsing at the mall, we would get the French Country Salad and Adam's Peanut Butter Cheesecake at the Cheesecake Factory. It is so delicious with the chevre and the candied nuts, I seriously never get sick of it. After ordering the same salad for months I decided that I should try making it myself. Here is the result. Add chicken breast to make it a meal. C'est incroyable!

French Country Salad

Combine in large bowl:
1 bag spring mix salad
1/2 C. candied walnuts
1/2 C. sliced beets
2 ounces goat cheese
Roasted asparagus (optional- great if you have it, but I don't usually buy it if it's not in season or on sale)

Top with fresh cracked pepper and Balsamic Vinaigrette dressing and toss. Enjoy!

Dressing (adapted from Emeril's Simple Balsamic Vinaigrette)
1/4 cup balsamic vinegar
2 T. brown sugar (I like it a little sweeter for this salad)
1 clove garlic, minced
1/2 t. kosher salt
1 t. freshly ground black pepper
3/4 C. extra virgin olive oil

Combine all ingredients in a jar and shake to combine. Toss salad and serve immediately. This makes a lot of dressing so I usually half it and store my extra dressing in the fridge for a week or two. Bon appetit!

1 comment:

  1. Thank you thank you thank you for posting this. I am pregnant and can't get enough of this salad!