Perfect for a light yet elegant meal.
I had this salad with a girlfriend at a restaurant which is no longer open, Topangas. We begged for the recipe to no avail. So, we made it our mission to find it and what a great salad we found.
- Kimberly
Ingredients
For salad:
- Mesclum greens
- Dried cranberries
- Pears (Anjou)
- Gorgonzola cheese or shaved parmesan
- 1/3 cup toasted almonds
For Vanilla Bean Vinaigrette:
- 2 Tbs sugar
- 2 Tbs white wine vinegar
- 2 Tbs grated onion
- 1/2 tsp dry mustard
- 1/4 tsp salt
- 1/4 vanilla bean or 2 tsp of vanilla extract
- 1/2 cup vegetable oil
Preparation
Blend the vanilla bean vinaigrette ingredients EXCEPT THE OIL until mixture is smooth. Scrape down the sides. On high, add the oil in a slow steady stream, toss with salad and top with almonds.