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Warm Salad of Autumn Greens with Plum Vinaigrette

Source: Fine Cooking - Issue No. 29
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Active Time:  15 Minutes
Total Time:  15 Minutes
  Serves twelve; yields 1 1/2 cups vinaigrette.
Use any combination of hardy greens you like.
RECIPE INGREDIENTS
For the Vinaigrette:
5 tablespoons Damson plum or beach plum preserves
1/4 cup Champagne vinegar or white-wine vinegar
1 tablespoon Dijon-style mustard
1 cup canola or peanut oil
1 tablespoon chopped shallots
salt and freshly ground pepper to taste
For the Greens:
One 10-oz. bag spinach or 1 lb. fresh loose spinach
1 bunch red or green swiss chard or young kale
1 large or 2 small heads frisee or escarole
3 to 4 tablespoons olive oil or peanut oil
3/4 cup (about 3 oz.) roasted, peeled hazelnuts, roughly chopped, or 1 lb. chestnuts, roasted, peeled, and quartered
Warm Salad of Autumn Greens with Plum Vinaigrette Recipe at Cooking.com
DIRECTIONS
UP TO ONE WEEK AHEAD:


MAKE THE DRESSING: In a blender or food processor, pulse the preserves, vinegar, and mustard until smooth. Continue pulsing and slowly add the oil until incorporated. Add the shallots, salt, and pepper; pulse briefly. Refrigerate in a bottle.


UP TO FOUR DAYS AHEAD:


PREPARE THE GREENS: Stem the spinach and chard (or kale), and cut the chard or kale into strips about 1/2 inch wide. Cut the bottoms off the frisée or escarole. Mix all the greens, wash thoroughly, and spin dry. Wrap loosely in damp (not wet) paper towels and store in sealed zip-top bags. They should stay fresh this way for 5 days.


BEFORE SERVING:


Bring the dressing to room temperature. In a very large sauté pan (preferably nonstick), heat about 1 tablespoon of the olive oil over medium-high heat and add one-third of the greens, one-third of the nuts, and a bit of salt and pepper. Sauté 1 to 2 min., stirring all the time, until the leaves are slightly wilted. Drizzle a little dressing on them, toss lightly with tongs, and transfer the nuts and greens to a serving platter. Repeat with the remaining greens in two more batches, adding only enough olive oil to the pan as needed to sauté.


Recipe reprinted by permission of Fine Cooking Magazine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves twelve; yields 1 1/2 cups vinaigrette.
Calories: 280
Sodium: 108mg
Fiber: 4g
Carbohydrates, Total: 11g
Protein: 3g
% Cal. from Fat: 84%
Fat. Total: 26g
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