Ingredients
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½ oz.Crispy Pickled Red Onion Topping
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6 oz.Cross Valley Farms® Organic Harvest Blend
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3 oz.Chef's Line® Diced Hickory Smoked Pork Belly, fried
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2 oz.Sweet Onion Vinaigrette
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2 oz.Cross Valley Farms English Cucumber, diced
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2 oz.Cross Valley Farms Red Bell Pepper, diced
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3 oz.Glenview Farms® Applewood Smoked Blue Cheese
Preparation
- In a blender, purée pickling juice, mustard, onion, salt, pepper, and honey
- Once puréed, keep blender running and slowly pour in oil
- Once oil has completely mixed in, keep blender running and add chopped parsley
- Remove salad dressing from blender and store in appropriate container
Prices are based on average cost and are subject to change. For more information, contact your US Foods® representative and ask about our Complementary Scoop™ Recipes and Menu Profit Pro™. To learn more about US Foods, visit usfoods.com.
Recipe by Jeremy DeRango, Brands Sous Chef, Rosemont, IL
Serves 50