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    Goat Cheese and Blackberry Vinaigrette


    Source of Recipe


    Jeff Mauro, Food Network

    Recipe Introduction


    This recipe uses the GZ Base Vinaigrette recipe to make a delicious and different dressing for salad greens. It works really well with spinach or a mix of spinach, baby kale, and radicchio.

    Recipe Link: https://www.foodnetwork.com/recipes/jeff-mauro/goat-cheese-and-blackberry-vinagrette-3089112

    List of Ingredients




    1 cup Base Vinaigrette, recipe follows
    2/3 cup crumbled goat cheese
    1/4 cup fresh blackberries, pureed
    1 tablespoon minced chives
    Kosher salt and freshly ground black pepper

    Recipe



    Mix together all ingredients and refrigerate.

    FOR THE BASE VINAIGRETTE:

    I’ve made a couple of adjustments to the original base recipe to make it more to our taste. We found we needed to up the acidic/salty elements. I don’t think a teaspoon or so of Dijon would go amiss here. Also, he calls for the classic mixing method (shallots and vinegar in a bowl with the oils streamed and whisked in); I just put everything in my salad dressing mixer/dispenser and went to town.

    1 t. water
    1/4 cup + 2 T. red wine vinegar
    2 teaspoons minced shallots
    1/4 cup plus 2 T. canola oil
    1/4 cup plus 2 T. extra-virgin olive oil
    2 3-finger pinches Kosher salt
    Lots of freshly ground black pepper

    Mix together all ingredients. Taste and adjust seasoning, as necessary.

    Makes 1 c.
 

 

 

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