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411 West and 518 West Stella's Insalate

1/4 C. red onion, diced
1 T. oil
6 C. mixed salad greens, washed and dried (see Note)
1/2 C. chopped Roma tomatoes
1/2 C, Stella's Insalate Vinaigrette (recipe follows)
1/2 C. crumbled gorgonzola
6 T. toasted walnut pieces

Over medium-high heat, saute onion in oil 3 minutes until caramelized. Set aside until cool. Place greens, tomatoes, onions and vinaigrette in serving bowl and toss gently. Sprinkle gorgonzola and walnuts on top.

Note: The restaurant uses a standard mesclun mix, with additional red leaf.

Makes 4 servings.


Stella's Insalate Vinaigrette
3/4 C. blended oil (see Note)
1/4 C. balsamic vinegar
1/2 t. mustard powder
3/4 t. salt
1/4 t. black pepper
1 T. chopped parsley
1/2 t. basil
1/2 t. oregano

In a bowl, whisk together all ingredients until emulsified.

Note: The restaurant uses a Colavita blend of half olive oil and half canola oil.

Makes 1 cup.
 

    
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