Recipe for baby bouqet salad with Fines Herb Cider Vinaigrette

Published On: Apr 14 2014 01:25:19 PM EDT


8 slices English Cucumber
1 pound Mixed Baby Lettuces
16 Leaves Belgian Endive
1/2 Cup Boursin Cheese
8 Each Buttered Croutons
8 each Marinated Tomatoes
1 each Red Onion, sliced thin
ΒΌ Cup Toasted Pine nuts as needed

Vinaigrette from below


Arrange attractively at the last moment.

Raspberry Vinaigrette


3 Tbls. Dijon mustard
2 Tbls. Mince garlic
2 Tbls. Mince shallot
1/4 cup Pesto
2 Tbls. Fresh chives
2 Tbls. Fresh thyme
1/2 cup Fresh rough chopped parsley
2 cups Champagne vinegar
6 cups Canola salad oil
2 cups Fresh raspberries to taste
Salt and pepper to taste


1. Emulsify

Yield: 3 quarts


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