Salt and freshly ground pepper to taste (White Wine Vinaigrette)
Instructions
White Wine Vinaigrette- Whisk together 1/4 cup white wine vinegar and next 3 ingredients until blended. Add oil in a slow, steady stream, whisking constantly until smooth. Whisk in salt and pepper to taste. Store in the refrigerator in an airtight container up to 1 week. Makes 2/3 cup.
Place chopped pecans in a single layer in a shallow pan. Bake at 350º for 8 minutes or until lightly toasted, stirring occasionally. Let cool 30 minutes or until completely cool. Using a Y-shaped vegetable peeler, cut cucumbers lengthwise into very thin strips just until seeds are visible. Discard cucumber core.
Shape largest cucumber slices into 4 (2 1/2- to 2 3/4-inch-wide) rings. Wrap evenly with remaining cucumber slices. Stand rings upright on 4 serving plates.
Fill each cucumber ring evenly with mixed greens, next 3 ingredients, and toasted pecans. Sprinkle with salt and pepper to taste. Drizzle each salad with 1 Tbsp. White Wine Vinaigrette, and serve with remaining vinaigrette.
Originally Submitted
3/8/2011
0 Out of 5 from
0 reviews
You can add this Bacon-Blue Cheese Salad W/ White Wine Vinaigrette recipe to your own private DesktopCookbook.
