Wilted Autumn Greens with Syrah Vinaigrette
- 1/2 cup dry red wine, such as Syrah or Zinfandel
- 2 small shallots, minced
- 2 small garlic cloves, minced
- 1 small beet (2 ounces), peeled and cut into 1/4-inch dice
- Pinch of freshly grated nutmeg
- Salt and freshly ground pepper
- 3 ounces baguette, cut into 1/2-inch dice (2 cups)
- 1/4 cup extra-virgin olive oil
- 2 ounces watercress, large stems discarded
- 2 ounces arugula
- 2 ounces spinach, stemmed
- 2 ounces small kale leaves, stems and tough ribs removed
- 1 large Belgian endive (6 ounces), cored and cut crosswise 1 inch thick
- Preheat the oven to 400.
- In a small saucepan, boil the wine over high heat until reduced to 1/3 cup, about 2 minutes.
- Add the shallots, 1 garlic clove, the beet and nutmeg and season with salt and pepper.
- On a rimmed baking sheet, toss the bread with 1 tablespoon of the olive oil.
- Bake for about 8 minutes, or until crisp and golden.
- In a large skillet, heat the remaining 3 tablespoons of olive oil until shimmering.
- Add the remaining 1 clove of garlic, then add the watercress, arugula, spinach, kale and endive.
- Toss over moderate heat until just wilted, about 40 seconds.
- Add the wine mixture, toss to coat and season with salt and pepper.
- Mound the salad in bowls, top with the croutons and serve.
red wine, shallots, garlic, nutmeg, salt, baguette, extravirgin olive oil, arugula, spinach, kale leaves, endive
Taken from www.foodandwine.com/recipes/wilted-autumn-greens-with-syrah-vinaigrette (may not work)