Wild Greens in Vinaigrette

Cuisine: American

Category: vegetable

Servings: 6


olive oil as needed
pared minced shallots, to taste
peppercorns, to taste
1 dill stem
1-1/3 tbsp. Gewurztraminer
2-1/2 tbsp. orange juice
1/2 tsp. honey
1 tsp. olive oil
salt and pepper, to taste
assorted wild greens, as needed


Heat olive oil in saute pan. Add shallots and peppercorns; sweat until shallots are translucent, about 5 minutes. Add dill stem; cook to infuse flavor. Add wine; reduce by 1 tbsp. Add orange juice; reduce by 1 tbsp. Stir in honey. Strain through sieve; let cool. Whisk in olive oil; season with salt and pepper. Pour over wild greens; toss to coat.

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