Salads and Dressings

Fruit Vinaigrette W/Walnut & Fresh Croutons

  • 1/4 cup Fruit Vinegar of choice
  • 1/4 cup Honey
  • 1/4 cup Dijon mustard
  • 1 tablespoon Fresh Ground Pepper to taste
  • 3/4 cup Walnut infused Grapeseed Oil
  • 1/2 cup Butter
  • 1/2 cup Olive oil
  • 1 tablespoon Garlic, minced
  • 1 teaspoon Thyme, fresh
  • 1 teaspoon Oregano, dried
  • 1/2 teaspoon Celery Salt
  • 1 Loaf French bread

    • HINT: Place plates in freezer to chill before preparing salad.

    Preheat oven to 350° F. Cut French Bread into smallish cubes and place on baking sheet with sides. Melt Butter, Olive Oil, Garlic, Thyme, Oregano & Celery Salt in pan and blendwell. Pour over bread cubes and bake, turning until crisp & browned.

    Place Vinegar, Honey, Dijon & Pepper in food processor. SLOWLY add Grapeseed Oil. Taste using a piece of lettuce so you do not contaminate. Adjust Pepper if necessary andsalt if desired.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Dave Guess of Lake Delton, WI. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!