Ingredients

Sherry Vinaigrette (makes about 1-1/2 cups):
1 shallot, peeled, cut in quarters
3 tablespoons red-wine vinegar
3 tablespoons Sherry vinegar*
2 teaspoons Dijon mustard
1 teaspoon kosher salt or sea salt
2 pinches freshly ground white pepper
1/2 cup plus 1 tablespoon olive oil
1/2 cup plus 1 tablespoon corn oil
Salad:
12 cups fresh baby spinach leaves, washed and dried
2 roasted red peppers, drained, dried, cut in 1/2-inch slices
1/2 cup crumbled chevre or blue cheese
1/2 cup toasted chopped walnuts

Description

Thousands Of Cuisinart Recipes

View Full Recipe