Chestnut Vinaigrette

4 oz. canned, whole roasted chestnuts, puréed
1 clove of garlic, minced
2 tablespoons honey
1 cup vegetable oil
1/3 cup white wine vinegar
½ cup water
1 pkg mixed greens
3 oranges, sectioned
24 parmesan cheese shavings
6 caramelized shallots
Salt and pepper to taste

In a stainless steel bowl, whisk all of the ingredients until thoroughly combined. Adjust the seasoning with salt and pepper to taste. Toss the vinaigrette with spring greens and top with roasted shallots, orange sections and shaved parmesan.

To Store: Cover and refrigerate up to one week.

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