Vitners Salad

Posted: Apr 19, 2016 · Recipes · Prep: 30 min.

A light, hearty salad featuring walnuts, shallots, gruyere cheese and a splash of the Elk Island Confluence Red.

Vitners Salad-Serves 4

For the dressing:  

Combine all ingredients and shake well to combine.

  • 1/3 cup chicken broth
  • 1/3 cup olive oil
  • 1/3 cup Elk Island Confluence Red
  • 1 shallot finely minced
  • 1 teaspoon salt
  • 3/4 teaspoon freshly ground black pepper

For the salad:

  • 6   1-inch thick slices baguette, cut into 1-inch cubes
  • 1 tablespoon olive oil
  • 4 cups mixed young salad greens
  • 1/4 cup chopped green onions
  • 1 cup toasted chopped walnuts
  • 1/2 cup crumbled cooked bacon
  • 1 cup grated Gruyere cheese

Preheat the oven to 400 F.  Arrange the bread on a baking sheet, drizzle with the olive oil, and sprinkle with salt and pepper.  Bake for 3 to 4 minutes, until lightly toasted.  Set aside.  Toss the salad greens with the dressing and  onions.  Place on serving plates.  Top with walnuts, bacon, cheese and croutons.