Mixed Greens Salad with Brown Butter Vinaigrette

1. 1

   Place butter in a medium saucepan over medium-high heat.

2. 2

   When the butter turns light brown in color, add shallots and stir for 10 seconds then season with salt and pepper.

3. 3

   Add the sherry vinegar.

4. 4

   Remove from heat, place in blender.

5. 5

   Turn blender on high; slowly drizzle in olive oil to create an emulsion.

6. 6

   Once all the olive oil is added, turn blender off.

7. 7

   Taste for seasoning; adjust with salt and pepper, if needed.

8. 8

   Add thyme and Italian parsley to blender, quickly pulse to incorporate.

9. 9

   In a large bowl, toss salad greens with vinaigrette and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.