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Mixed Field Greens Recipe from Le Cellier Steakhouse, Epcot


4 cups of ready mixed greens (can be found in produce section of grocery store)
1/8 cup white balsamic vinaigrette (recipe below)
4 each poached pear slices (recipe below)
1 Tbsp chopped walnuts
1 Tbsp crumbled blue cheese
1/8 cup fresh red beets, peeled and shred (can use a cheese grater)
To taste salt
To taste pepper

White Balsamic Vinaigrette:
1 Tbsp roasted garlic
1 Tbsp roasted shallots
½ cup white balsamic vinegar
1 ½ cups canola oil
To taste salt
To taste pepper

Poached Pears:
2 cups water
1 cup sugar
2 pears, peeled and core
¼ tsp cinnamon
¼ cup red wine vinegar

Yield: 2 cups


Peel garlic and shallots.
Place garlic and shallots on a sheet pan, sprinkle with 1 tablespoon of the canola oil and over with foil.
Roast in a 300°F oven for about 45 minutes or until browned.
Cool. In a blender, add garlic, shallots and vinegar.
Blend well.
Add oil in a slow stream to mixture.
Season to taste with salt and pepper.
Store in the refrigerator in an airtight container.

Poached Pears:
In a small pan, take 2 cups of water and 1 cup sugar and bring to a boil.
Peel and core 2 pears.
Turn heat down on the sugar mix to low.
Add pears, cinnamon, red wine vinegar and cook for 30 to 40 minutes until soft.
Cool in refrigerator.
Slice pear for salad garnish.

In a large bowl, toss mixed greens and balsamic vinaigrette.
Add salt and pepper to taste.
Place dressed greens on a large plate and garnish with nuts, cheese, beets and sliced poached pears.



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