Mesclun Salad with Shallots and Blue Cheese

Ingredients

  • 1 pound shallots (about 10), peeled and quartered lengthwise
  • 3 tablespoons olive oil
  • Coarse salt and ground pepper
  • 2 tablespoons sherry vinegar
  • 1 tablespoon Dijon mustard
  • 10 ounces mesclun or mixed greens
  • 1 cup crumbled Gorgonzola cheese (4 ounces)
  • + 1 more ingredients
    • ½ cup blanched hazelnuts

1. Preheat oven to 425 degrees. On a large rimmed baking sheet, toss shallots with 1 tablespoon oil; season with salt and pepper. Roast, tossing occasionally, until browned and tender, 25 to 30 minutes. Let cool slightly; set aside. In a large serving bowl, whisk together remaining 2 tablespoons ...

View full recipe at SpringPad

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