Wednesday, 28 December 2011
I’ve been fortunate enough to be the General Manager of FEZ Restaurant in Phoenix for 5 ½ years now. It’s been the cherry on my career. Or shall I say, strawberry? This was my first FEZ foodie crush. The fresh greens, with the intense dried blueberries, sweetness of the strawberries along with the crunch and salt of the cashews and nuttiness of the Manchego cheese tossed with this amazing Champagne-honey vinaigrette is so so delicious. Serve it for your family. Get those kids to eat their fruit and veggies. And this is quite impressive to serve to guests or take to a pot luck. This recipe serves four with extra vinaigrette for your fridge!
1 bag of field mix
¼ cup minced red onion
¾ cup cashew pieces
¾ cup dried blueberries
1 cup halved strawberries
¾ to 1 cup of Manchego cheese (similar to Parmesan...a good substitute!)
In a large bowl toss field mix, red onion, cashews and blueberries with vinaigrette (recipe below). DO NOT OVER DRESS! Not you! The salad...Plate salad on chilled plates and arrange five strawberry halves around the rim of the plate. Odd numbers in plating and decorating are always preferred over even numbers. I don’t know why I know this. I just do! Sprinkle, generously, the Manchego cheese over the top.
This salad is great for so many reason. You can increase or decrease the cheese, onions etc. as it fits the taste of your family or guests. It’s got a super food...blueberries...and is so easy on the eyes. And we all know we eat with our eyes first. Vinaigrette below...
Champagne-Honey Vinaigrette/
½ cup Champagne vinegar
1 tablespoon dijon
¾ teaspoon minced garlic
1 tablespoon salt
2 ½ tablesoon honey
1 ⅛ cup canola oil
Blend all ingredients except oil in blender or food processor thoroughly. Slowly drizzle in the canola oil.
Wa La! You have a delicious, nutritious and gorgeous salad for the eyes and the tummy. Grilled chicken or seared salmon would make excellent pairings to the greens and fruit. Enjoy!
