Oyster Rockefeller Salad with Herbsaint Vinaigrette
Oyster Rockefeller Salad with Herbsaint Vinaigrette
Directions
Chill four large dinner plates. Toss clean, fresh spinach with Herbsaint Vinaigrette. Place 4 oz. in center of each plate. Divide fried oysters between plates, placing on top of spinach.
Sprinkle sliced red onions, then shaved Asiago cheese (5 shavings) on each salad. Serve.
Ingredients
20 slices cheese, Asiago
32 rings Peak Fresh Produce® Onion(s), Red, paper thin slices
16 oz Peak Fresh Produce® Spinach
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
