MIXED GREENS WITH ROASTED SHALLOT DRESSING AND TOASTED WALNUTS
6 shallots, cut in half, skins left on NOTES
1 garlic clove, cut in half
4 Tbsp Red wine vinegar
1 cup Light olive oil or olive oil and canola oil mixture
Sea salt and pepper to taste

Mixed baby greens (arugula, mizuna, baby romaine, red leaf lettuce, green leaf lettuce, etc.)

Toasted walnuts
To make dressing
Preheat oven to 400°. Wrap the shallots in foil, and bake them for 30 minutes. Remove from oven, open it, and let cool for 5 minutes.

In a blender or food processor, combine the garlic and vinegar. With your hands, separate the shallot skins from the flesh, and add the flesh to the machine. Puree the mixture.

Slowly, with the machine running, add the olive/canola oil in a thin, steady stream. Add salt and pepper to taste.

To prepare the greens
Thoroughly rinse the greens and spin-dry in a salad spinner.

To toast the walnuts
Soak the walnuts in 2 times warm water for thirty minutes (e.g., ½ cup walnuts would be soaked in 1 cup water). Drain. Place nuts on a baking sheet and bake in a 350° oven for 30 minutes, or until dry and light brown. Rotate every 10 minutes. Salt and pepper to taste while warm. Allow to cool to room temperature before serving.

Toss the greens with just enough dressing to coat lightly. Serve with walnuts sprinkled on top.

Southern Oregon Animal Rights Society

Vegan Cooking Series - Fall Entertaining
MeadowBrook Farm Talent, Oregon