Serves 4 entrée/8 appetizer
Ingredients for Shallot Herb Vinaigrette
- 1 each shallots, brunoised
- ¼ cup Italian parsley (chopped)
- ¼ cup cilantro (chopped)
- ¼ cup basil (Chiffonade)
- 1 TBL thyme (chopped)
- 1 tsp Kosher salt
- 1 cup rice wine vinegar
- 3 cup EVOO
Directions
Combine shallots, all herbs, salt & Vinegar in bowl. While whisking constantly, slowly stream in the EVOO. Refrigerate overnight and up to 2 weeks for the flavors to mingle.
Ingredients for Salad
- 4 oz kale (Washed, picked and chopped)
- 1.5lb quinoa (Cooked and cooled)
- 1 cup dried Crasisns
- 1 cup grapes (Halved)
- ½ cup grape tomatoes (Halved)
- ½ cup candied pecans
- As needed – Shallot Herb Vinaigrette
Notes:
This salad can be made up to an hour ahead of time if refrigerated. You can substitute any sort of lettuces you may prefer instead of kale for a more delicate salad. You can substitute practically any grain for the quinoa, or in addition.
