Grand Marnier Salad with Cheese Toasts

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Senior Cook
Sep 28, 2004
Northeastern Seaboard
¼ cup minced shallot
1 clove garlic, minced
2 fl. oz. Grand Marnier
1 fl. oz. Balsamic vinegar
1½ fl .oz. fresh orange juice
2-3 Tbsp Dijon mustard
zest of small orange
4 fl. oz. extra-virgin olive oil
1 fl. oz. walnut oil
¾ lbs chopped baby greens
2 oz. toasted walnut pieces plus 1 oz. chopped walnuts
½ lb. cheese (Chèvre or Gruyère)
8 slices French bread, buttered & lightly toasted

In small heavy saucepan over moderate heat, combine shallots, garlic, liqueur, and Balsamic vinegar; bring liquid to soft boil and reduce it to about 2 Tbsp.

In bowl, combine the reduction with the orange juice, mustard, zest, and salt & pepper to taste. Add combined oils in a stream, whisking, and whisk until emulsified. In *wooden salad bowl, toss greens & walnut pieces with the dressing.

Spread cheese on the toasts; sprinkle them with the chopped walnuts, and broil about 6 inches from the heat for 1 minute, or until the cheese is heated through. Arrange salad on service plates and garnish each with the toasts.

Yield: 4 salads.

*Finely crafted salad bowls, made in Maine:


Chef Extraordinaire
Feb 21, 2002
North Carolina
OMG OMG OMG OMG - this sounds absolutely, positively HEAVENLY!!!!!! I've got to make it for our next dinner party!!!!

love your sig!!!

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