Warm Salad of Autumn Greens with Plum Vinaigrette

Warm Salad of Autumn Greens with Plum Vinaigrette
Photo by Ben Fink


  • 1 cup canola or peanut oil
  • 1 Tbs. chopped shallots
  • 1 Tbs. Dijon-style mustard
  • 1 large or 2 small heads frisée or escarole
  • Kosher salt and freshly ground pepper
  • 1 bunch red or green Swiss chard or young kale
  • ¼ cup Champagne vinegar or white-wine vinegar
  • + 4 more ingredients
    • 3 to 4 Tbs. olive oil or peanut oil
    • ¾ cup (about 3 oz.) roasted, peeled hazelnuts, roughly chopped, or 1 lb. chestnuts, roasted, peeled, and quartered
    • One 10-oz. bag spinach or 1 lb. fresh loose spinach
    • 5 Tbs. Damson plum or beach plum preserves

In a blender or food processor, pulse the preserves, vinegar, and mustard until smooth. Continue pulsing and slowly add the oil until incorporated. Add the shallots, salt, and pepper; pulse briefly. Refrigerate in a bottle.

View full recipe at Fine Cooking


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