Pantry Salad with Sherry-Shallot Vinaigrette

I made this salad last week and I can’t stop thinking about it. I’m not sure why it’s so memorable. Could it be the perfect crunch of the croutons? The subtle tang of the goat cheese? The sweetness of the sun-dried tomatoes? All of these ingredients came together so harmoniously that I’m dying to make this salad again. It was just that good. I enjoyed it for dinner, but it would be a great first course followed by a bowl of soup. It’s easy and fast to put together. I’ve named it a pantry salad because two of the components (garbanzo beans and sun-dried tomatoes) are items I always have in my pantry.

Pantry Salad with Sherry-Shallot Vinaigrette

For the vinaigrette:
1 small shallot, minced
1 teaspoon Dijon mustard
1 teaspoon honey
2 tablespoons sherry vinegar
1/4-1/3 cup olive oil
Salt and freshly ground black pepper
For the salad:
4 loose cups mixed greens
1 hard boiled egg, diced
1 avocado half, diced
1/2 cup rinsed and dried garbanzo beans
2/3 cup croutons, preferably homemade
5 sun-dried tomatoes, julienned
2 heaping tablespoons goat cheese, crumbled
Salt and freshly ground black pepper

  1. To make the vinaigrette, combine the shallot, mustard, honey, and sherry vinegar in a small jar with a lid. Shake well to combine.
  2. Add the olive oil and season generously with salt and freshly ground black pepper. Shake well to emulsify the ingredients. Set aside.
  3. In a large bowl combine the greens, hard boiled egg, avocado, garbanzo beans, and sun-dried tomatoes. Toss everything gently to combine.
  4. Add half of the dressing and the goat cheese. Season with salt and freshly ground pepper. Toss to combine, coating all of the leaves with the vinaigrette. Taste and adjust the seasonings. If the salad is too dry, add more of the vinaigrette. Enjoy immediately.

Serves 1 for a main course and 2 for a first course or side dish.

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