Peachy the Magazine October/November 2013 | Page 57

ENTERTAINING

MIXED GREENS with SAUTEED ONIONS

Vinaigrette
4 tablespoons sherry wine vinegar
1 tablespoon Dijon mustard
?2 cup olive oil

1

salt and pepper to taste

To prepare dressing, combine vinegar,
mustard, oil, salt and pepper. Mix well.
Saute onion in butter until golden. Add
wine and simmer until wine evaporates.
Toss greens with vinaigrette, top with
onions, cheese and toasted walnuts.

Salad
1 yellow onion, sliced
2 tablespoons butter
?2 cup white wine

1

4 cups mixed greens
Manchego cheese, thinly sliced
?4 cup toasted walnuts

1

For the salad with caramelized
onions and light vinaigrette I choose
the Highland Brewing Company
Gaelic Ale with its deep amber color
and rich malty body. The Gaelic Ale
is exceptionally balanced between
malty sweetness and delicate hops
bitterness and has a universal appeal.

OCTOBER / NOVEMBER 2013

57