Kitchen Quickie: I died and went to Rouge Salad

Back in college, Mike worked at the swanky and marvelous restaurant Rouge on Rittenhouse Square. Mike learned so much about food and I got to partake in amazing, gourmet meals. One of my favorite dishes: the Bibb and Endive salad. This salad was topped with crunchy, spicy cashews and creamy roquefort cheese. It is simple and yet tastes complex and well, to quote Lily, “fancy!”


My version of this salad pulls together in less than 5 minutes! It is a quick and sophisticated side dish–perfect for Fall meals and for company. Instead of cashews, I use pre-packaged sweet and spicy pecans from Trader Joes. I love these pecans–they retail for $3.99 in South Jersey and really add a wow to the salad. You can find various sweet/spicy nuts at your local grocery store if there is not a Trader Joes nearby.


Ingredients:
  • Spring Mix (I love the versions of pre-bagged spring mix that include fresh herbs. Trader Joes has a version as does Earth’s Best Organic)
  • Dried cranberries
  • Sweet and Spicy Pecans (from Trader Joes or substitute something you find locally!)
  • Gorgonzola cheese (or you can use plain jane bleu cheese. Not a fan of the bleus, try feta)
  • Balsamic Vinaigrette or, if you want to be super fancy, truffle oil and balsamic vinegar

Pile a generous handful of Spring Mix onto your salad plate. Top with a sprinkling of cranberries, pecans and cheese. Drizzle about 1/2 – 1 tablespoon of balsamic vinaigrette on top OR drizzle with truffle oil and balsamic vinegar. Salt/Pepper to taste.
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