Insalata Alla Bourguignonne Salad W Bourguignonne Dressing
Elevate your salad game with this exquisite Insalata Alla Bourguignonne, a vibrant medley of fresh mixed greens, juicy cherry tomatoes, roasted mushrooms, crisp radishes, and sweet pear slices. Topped with toasted walnuts and creamy crumbled goat cheese, this salad is dressed in a luxurious Bourguignonne dressing—a tangy blend of red wine, Dijon mustard, honey, and garlic. The earthy notes of roasted mushrooms combined with the bold, wine-infused dressing create a flavor profile that feels both sophisticated and hearty. Ready in just 30 minutes, this salad is perfect as a light appetizer or a standalone dish, making it ideal for elegant dinner parties or cozy weeknight dinners. Serve this salad fresh for a delightful balance of textures and flavors that will impress every palate.
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Recipe Information
Ingredients
- 6 cups Mixed salad greens (arugula, spinach, and frisée)
- 1 cup Cherry tomatoes, halved
- 1 cup Roasted mushrooms, sliced
- 4 pieces Radishes, thinly sliced
- 1 piece Pear, thinly sliced
- 1 cup Walnuts, toasted and roughly chopped
- 1 cup Goat cheese, crumbled
- 3 tablespoons Olive oil
- 2 tablespoons Red wine vinegar
- 2 tablespoons Dry red wine (e.g., Pinot Noir or Merlot)
- 2 teaspoons Dijon mustard
- 1 teaspoon Honey
- 1 clove Garlic, finely minced
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper, freshly ground
Instructions
1. Preheat the oven to 400°F (200°C). Place the mushrooms on a baking sheet, drizzle with 1 tablespoon of olive oil, and roast for 10 minutes, or until they are golden and tender. Set aside to cool.
2. While the mushrooms are roasting, wash and dry the mixed salad greens thoroughly. Place them in a large salad bowl.
3. Add the halved cherry tomatoes, thinly sliced radishes, pear slices, toasted walnuts, and crumbled goat cheese to the bowl.
4. Prepare the Bourguignonne dressing: In a small bowl, whisk together 2 tablespoons of olive oil, red wine vinegar, red wine, Dijon mustard, honey, minced garlic, salt, and black pepper until emulsified.
5. Once the roasted mushrooms have cooled, add them to the salad bowl.
6. Drizzle the Bourguignonne dressing over the salad a little at a time and toss gently to coat all the ingredients evenly. Adjust seasoning with additional salt or pepper if needed.
7. Serve immediately, garnished with extra goat cheese or a sprinkle of chopped walnuts if desired.
Nutrition Facts
Calories |
543 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.6 g | 57% | |
| Saturated Fat | 12.2 g | 61% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 32 mg | 11% | |
| Sodium | 642 mg | 28% | |
| Total Carbohydrate | 21.5 g | 8% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 10.6 g | ||
| Protein | 19.6 g | 39% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 218 mg | 17% | |
| Iron | 3.5 mg | 20% | |
| Potassium | 967 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
