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Somerby Salad




Source of Recipe


Johnny Mangouras, Somerby Golf Club


List of Ingredients




Champagne Vinegar
Olive Oil
Hazelnut Oil (or Walnut Oil depending on preference)
2 Whole Shallots
Salt and Pepper

Recipe



Dressing Directions:

Chop Shallots into tiny pieces into a mixing bowl, adding in 1/4 cup of Hazelnut Oil.
Add 1 cup Olive Oil and 1/4 cup of Champagne Vinegar.
Add 1/2 tsp. Pepper and 1/2 tsp. of Salt
Whisk and leave out of refrigerator.


To Prepare Salad:

Take 1/4 of a Romaine Head of Lettuce and cut tips and stems off but leaving whole.

One Head equals 4 salads

Top with crumbled Gorgonzola Cheese, Chopped Bacon Bits, Chopped Hazelnuts, Green Apples and Fresh Raspberries.
When placing dressing on top do not pour from container, use ladle and slightly mix to ensure Shallots layer top of salad.