Green Mustard Slaw with Red Plum Vinaigrette
Monday, 26 May 2008
DescriptionFlynt Payne, Executive Chef at the Inn of the Anasazi in Santa Fe, New Mexico, offers a unique side dish recipe which combines unusual flavors with fabulous results. The vinaigrette can be made in advance.
At a glance
Green Mustard Slaw
Red Plum Vinaigrette (to toss with slaw)
Combine all of the slaw ingredients well, and toss with the Red Plum Vinaigrette. Divide the slaw evenly onto four salad plates.
Place the pitted plums and orange juice in a blender and puree well. Remove the mixture to a mixing bowl. Add the minced shallots, garlic, honey, vinegar, finely chopped sage, oil, and salt. Combine and taste for correct seasoning and set aside.