I never think of myself as a great salad maker. Somehow I never get the oil and vinegar ratio quite right. This recipe, inspired by Patricia Wells’ Cheesemaker Salad, uses cream instead of oil, which gives it a lighter and richer flavor. I serve it with mixed greens, but you can substitute spinach or your favorite salad greens.
3 tablespoons white wine vinegar
1 shallot, peeled and sliced
3 tablespoons heavy cream
salt and pepper to taste
fresh mixed greens
12 cherry tomatoes, cut in half
½ cucumber sliced
¼ cup feta cheese, crumbled (optional)
Combine vinegar and shallot in small bowl. Let marinate for two hours.
Place greens, cucumbers, and tomatoes into a big salad bowl. Season with salt and pepper. Pour vinegar and shallots on top and gently toss. Drizzle heavy cream and gently toss.
Garnish with feta cheese. (optional)