Mesclun Salad with Fried Shallots and Blue Cheese


  • 0.25 pound(s) blue cheese
  • 0.25 cup(s) plus 2 tablespoons extra-virgin olive oil
  • 3 tablespoon(s) sherry vinegar
  • 1 pound(s) mesclun
  • Salt and freshly ground pepper
  • Vegetable oil
  • 7 large shallots

In a large skillet, heat 1/4 inch of vegetable oil until shimmering. Add half of the sliced shallots and fry over moderate heat, stirring a few times, until they are browned and crisp, about 3 minutes. Using a slotted spoon, transfer the fried shallots to paper towels to drain. Fry the remaining ...

View full recipe at Food & Wine


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