Warm Salad of Autumn Greens with Plum Vinaigrette

  • Active Time 15m
  • Total Time 15m

Serves twelve; yields 1 1/2 cups vinaigrette.

Use any combination of hardy greens you like.

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-ounce bag spinach or 1 pound fresh loose spinach
  • 1 bunch red or green Swiss chard or young kale
  • 1 large or 2 small heads frisee or escarole
  • 3-4 tablespoons olive oil or peanut oil
  • 3/4 cup (about 3 ounces) roasted, peeled hazelnuts, roughly chopped, or 1 pound chestnuts, roasted, peeled and quartered

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 non-stick), 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 minutes, 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 <I>Fine Cooking<. All rights reserved.

RecID 1684

nutrition information per serving

280 calories; 26g total fat; 0mg cholesterol; 108mg sodium; 11g carbohydrates; 4g fiber; 3g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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