Recipe courtesy of Robert Irvine
Episode: Disney Dilemma
Save Recipe Print
Total:
30 min
Prep:
15 min
Cook:
15 min
Yield:
6 to 8 servings
Level:
Easy

Ingredients

BROWN BUTTER VINAIGRETTE:
SALAD:

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.

Trending Videos 6 Videos

Get the recipe

Sushi Brain 00:53

This sushi brain is the most delicious way to creep out your friends.

Similar Topics:

IDEAS YOU'LL LOVE

Black Bean and Corn Salad

Recipe courtesy of Rachael Ray

Kale and Quinoa Salad

Recipe courtesy of Valerie Bertinelli

Roasted Butternut Squash Salad with Warm Cider Vinaigrette

Recipe courtesy of Ina Garten

Quinoa Salad

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Cobb Salad

Recipe courtesy of Ellie Krieger

Spicy Mango Salad

Recipe courtesy of Ree Drummond

Gina's Orzo Salad

Recipe courtesy of The Neelys

Pan-Seared Salmon with Kale and Apple Salad

Recipe courtesy of Food Network Kitchen

Arugula Salad and Ultimate Vinaigrette

Recipe courtesy of Tyler Florence

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.