Mixed Lettuces with
Red Wine & Shallot
Vinaigrette
SERVES 4
3 tbsp. finely chopped
shallots
3 tbsp. red wine vinegar
2 tsp. finely chopped
fresh tarragon
2 tbsp. EVOO
Kosher salt and pepper
5 oz. mixed salad greens
1 cup thinly sliced
radishes
1/4 cup chopped toasted
nuts, such as walnuts
or hazelnuts
■In a large bowl, whisk
the shallots, vinegar, and
tarragon. Slowly whisk in
the EVOO until blended;
season with salt and pepper.
Toss with the greens and
radishes; season. Top with
the toasted nuts.Strawberry &
Burrata Salad
SERVES 4
8 oz. strawberries ,
hulled, half chopped
and half sliced
1/3 cup EVOO
1/4 cup balsamic vinegar
1 shallot, finely chopped
1 tbsp. finely chopped
fresh tarragon
Kosher salt and pepper
4 heads frisée (about
3 oz. each), leaves
separated
1 lb. ball Burrata cheese
1/4 cup candied walnuts
■In a large bowl, whisk the
chopped strawberries,
EVOO, vinegar, shallot,
and tarragon; season with
salt and pepper. Let sit
until f lavors meld, about
10 minutes. Add sliced
strawberries and frisée;
toss to combine. Season.
■Transfer salad to a platter
or plates. Using your hands,
tear Burrata over salad (to
make sure you don’t waste
the delicious cream inside!).
Top with walnuts.