From: Carpe Diem Restaurant, Charlotte, NC.  Yield: 1 serving. 1 oz. baby greens (arugula) 1 oz. romaine lettuce, rough chop 1 Tbsp. red onion, sliced 1 Tbsp. feta cheese, crumbled 10 red California seedless grapes 1 Tbsp. sherry vinaigrette as needed, almonds Sherry Vinaigrette: 1 tsp. shallot, minced 2 Tbsp. sherry vinegar 6 Tbsp. olive oil to taste, salt  and pepper For vinaigrette: Whisk all ingredients together. In a medium bowl, add arugula, romaine ...

Register to view this article

Why Register for FREE?

Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.