1/4 cup white-wine vinegar
1 teaspoon chopped shallot
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup buttermilk
1 teaspoon unflavored gelatin
1 (8-ounce) container sour cream
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh chives
1 (5-ounce) package spring mix lettuce
2 tablespoons prepared vinaigrette
1 cup Rosemary Roasted Walnuts (recipe follows)
1/4 cup fresh cranberries
1 pear, sliced
1/4 cup crumbled blue cheese
• In a small bowl, combine the vinegar, shallot, salt, and pepper;
set aside.
• Pour buttermilk into a small saucepan, and sprinkle with
gelatin. Let stand about 1 minute to soften, then heat mixture
over low heat, stirring until gelatin is dissolved. Remove
from heat.
• Whisk vinegar mixture into buttermilk mixture. Add sour
cream and herbs, and stir to combine. Pour mixture into
6 (2-ounce) silicone molds.* Refrigerate until set, about 3
hours.
• In a small bowl, combine lettuce and vinaigrette, and toss
to coat. Invert each panna cotta onto a salad plate. Arrange
dressed lettuce, Rosemary Roasted Walnuts, cranberries,
pear, and blue cheese around panna cotta. Serve immediately.
*For testing purposes, our test kitchen used Kitchenaid’s 12-cup Silicone
Muffin Pan.