We had such a wonderful time hosting our 1st ever Dinner4Two Cooking School in St. Louis, Missouri on Tuesday, November 9th. Below is a delicious recipe brought to us by Dinner4Two by Royal Prestige’s very own Chef David:
- 10 Ounce bag of mixed organic greens
- ¼ Cup chopped hazelnuts
- 1 Bosc pear, diced
- 4 Ounces Chevre (goat cheese)
For the Vinaigrette:
- 1 Tablespoon Dijon mustard
- 4 Ounces canola oil
- 1 Short squirt of honey
- Juice from 1 lemon
- Kosher salt and black pepper to taste
In your 1-Quart Mixing Bowl whisk the mustard, honey and lemon juice together and slowly drizzle the canola oil into the mixture while whisking until emulsified.
In your Royal Prestige salad bowl, arrange your mixed greens, hazelnuts, and pears. Crumble goat cheese over top.
Drizzle vinaigrette over top of the salad and serve immediately.
**A special “Thanks” to all of our Cooking School participants.**