Recipe courtesy of Robert Irvine
Episode: Disney Dilemna
Total:
30 min
Active:
15 min
Yield:
6 to 8 servings
Level:
Easy

Ingredients

BROWN BUTTER VINAIGRETTE:
  • 1/4 pound unsalted butter (1 stick)
  • 4 to 5 fresh sage leaves
  • 1 teaspoon salt
  • Freshly ground black pepper
  • 1 tablespoon red wine vinegar
  • 2 tablespoons balsamic vinegar
  • 1/4 cup grapeseed oil, plus 2 tablespoons, divided
SALAD:
  • 4 large vine-ripe tomatoes, sliced 1/4-inch thick
  • 5 to 6 fresh mozzarella balls, thinly sliced
  • 1/4 cup fresh raspberries
  • 1/4 cup fresh gooseberries or blackberries
  • 1/4 cup crumbled feta cheese
  • 6 fresh mint leaves, thinly sliced, for garnish

Directions

Over medium-high heat, in medium saute pan, heat the butter and sage leaves until the butter becomes a dark brown color, verging on being burnt. Remove from heat and discard sage leaves. Let cool slightly. Whisk together the salt, pepper, red wine vinegar, balsamic vinegar and cooked sage butter in a medium mixing bowl. Slowly whisk in 1/4 cup of grapeseed oil until well blended.

Arrange the sliced tomatoes and mozzarella cheese, on a serving dish, in circular design alternating between the tomatoes and cheese, leaving a portion of each slice exposed. Drizzle with remaining 2 tablespoons of grapeseed oil, the raspberries, gooseberries, and feta cheese. Evenly pour the vinaigrette over the salad. Garnish with mint leaves and serve.

IDEAS YOU'LL LOVE

Watercress Salad

Recipe courtesy of Laura Calder

Chocolate Vodka Raspberry Rock Star Cupcake

Beet Salad with Citrus Vinaigrette

Recipe courtesy of Chuck Hughes

Green Mango Salad with Tiger Prawns

Recipe courtesy of Luke Nguyen

Brown Rice Salad with Citrus-Thai Basil Vinaigrette

Recipe courtesy of Bobby Flay

Strawberry and Mozzarella Salad

Recipe courtesy of Ellie Krieger

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

So Much Pretty Food Here