1/2 C. balsamic vinegar
3 T. Dijon mustard
3 T. honey
2 garlic cloves, finely minced
2 small shallots, finely minced
salt and freshly ground pepper to taste
1 C. extra virgin olive oil
Whisk together first 7 ingredients until blended. Gradually whisk in olive oil.
Makes 1 2/3 cups.
Blue Cheese Bread Salad
6 C. rye bread cubes*
1 head Boston lettuce
1 C. (4 oz.) crumbled blue cheese
1/3 C. almond slices, toasted
1/2 small red onion, thinly sliced
16 cherry tomatoes, halved
3/4 C. ready-made Balsamic vinaigrette dressing
Preheat oven to 325°F. Cut bread into 1/2-inch cubes. Place on baking sheet and
bake for 15 minutes. Remove from oven and let cool for 15 minutes.
Wash 6 big lettuce leaves and pat dry. Set aside.
In medium bowl, combine 3/4-cup blue cheese, almond slices, red onion, tomatoes
and vinaigrette dressing. Toss until well combined.
Place a lettuce leaf on each serving plate, spoon the bread salad on top of the
leaf and sprinkle with remaining blue cheese. Repeat the procedure with
remaining lettuce leaves.
*Note: 6 cups rye bread cubes equal about 3/4-pound bread.