This side dish salad is a mix of delicate greens lightly dressed with fresh lemon juice and parmesan shavings, drizzled with a warm rosemary and shallot balsamic glaze.
Dressing - the dressing can be made ahead, see notes.
Melt 6 Tbsp. butter in a small saucepan over medium low heat. Add the minced shallot and cook until translucent (about 2 minutes).
1 large shallot
Add the vinegar and rosemary and simmer until syrupy and reduced to about ½ cup (about 5-6 minutes)
½ cup balsamic vinegar, 2 large fresh rosemary sprigs
Remove from the heat and allow the rosemary to steep for a bit - about 5 minutes.don't be concerned if the glaze separates a little, it will come back together with a little whisk.
Remove the rosemary sprigs from the sauce and discard.
Now place the saucepan back onto medium low heat and add in the orange juice and bring to a simmer.
2 Tbsp. orange juice
Add the remining 2 tablespoon butter and whisk until the butter is melted and the sauce is smooth. Season to tase with salt and pepper if desired.
Let cool for a minute or two while you make the salad, but it is great served warm on the salad!
Salad
Place the greens in a bowl or on a platter. Squeeze the lemon across the greens and lightly toss.
6-8 cups delicate greens, 1 lemon
Drizzle a little of the dressing over the greens. Serve additional dressing on the side.
With a vegetable peeler shave the parmesan over the salad.
good parmesan cheese shaved
Serve!!
Notes
MAKE AHEAD: The dressing can be made a week ahead and stored in the fridge in a covered container. Because of the butter content it will harden in the fridge. To use, place in a saucepan over low heat and warm until liquefied.