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4 cups day old cornbread, broken into cubes and lightly toasted

1 large ripe red tomato

1/2 pint cherry tomatoes, cut in half

1 red bell pepper, roasted, cut in strips

1 yellow bell pepper, roasted, cut in strips

1 large head romaine hearts

1/4 c. fresh basil

1/4 c. fresh parsley

1/4 c. chives

1/2 c. bleu cheese crumbles

Assemble the salad and toss with red wine vinaigrette.

Red Wine Vinaigrette:

1/3 c. red wine vinegar

1 cup good olive oil

1 T. Dijon mustard

1 T. honey

1 T. minced shallot

kosher salt & black pepper to taste

To make the vinaigrette place everything except olive oil in blender; pulse to mix. With blender running, slowly add olive oil. Season to taste with salt & pepper.

Presented by Ron Watkins, The Grill at Highland's Row

Date: 10/2/2013

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