Cinnamon Blue Cheese Salad
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- romaine lettuce head
- 1 medium
- red onion sliced
- 1/4-1/2 lb
- crumbled blue cheese
- baby portobello mushrooms sliced
- 2 Tbsp
- 2 or 3 c
- cinnamon bread or buns roughly cubed into med size pieces
- 1/2 c
- rice vinegar
- 1/4 + c
- sesame oil blend
- 1/4 c
- olive oil
- 1/4 tsp
- 1/2 tsp
- 1 or 2 Tbsp
1to make the salad prepare the lettuce making sure it is dry as possible,using a rough chop make lettuce into bite size pieces and place into a large bowl.
2add in sliced onion and blue cheese and mushroom toss gently with your hands getting mixed into together. set a side.
3in a heavy skillet melt the butter get the pan nice and hot but don't burn the butter.
4Place cinnamon cubes in hot pan and swirling them around and flipping them over so all sides get lightly coated in the butter.
5Spread cubes out evenly on pan surface and let them toast lightly on all sides sirring occasionally to accomplish this.
6Remove from heat and set a side.
7In a med bowl add rice vinegar,salt,pepper and 1 table spoon honey whisk together blending well
8add in both oils and whisk vigorously blending it all together.
9Taste the dressing if it is to tart add about a table spoon more of sesame oil blend and taste again if still tart add more honey until taste is right to you. This dressing should be mild, you should get a sense of the sesame and sweetness but it should not over power in any way.
10PUTTING IT ALL TOGETHER!
11Place salad in individual bowls
12Give dressing one last whisk and drizzle over each salad not to heavy just enough to lightly coat the salad.
13Add a healthy hand full of croutons to each salad and serve