The Amangani Resort in Jackson Hole Wyoming has been one of my favorite destinations for years. One particular obsession? Their Cobb Salad with Sherry Vinaigrette. It’s the perfect salad year round, but I especially love to make it as a meal during the fall season when you are craving something hearty, but not super fattening….

Lucky for us~ I scored the recipe from the chef… Enjoy!

Ingredients For Salad [per plate]:

1 sliced ripe avocado
1 chopped tomato
½ cup crumbled gorgonzola
¼ cup shredded cheddar cheese
¼ cup chopped scallions
1 hard boiled egg diced
2 strips well done bacon chopped
4 slices of grilled chicken breast
1 handful washed spinach salad
1 handful watercress
1 pinch of sea salt and fresh black pepper

Preparation:

I like to serve Cobb Salad with the ingredients beautifully laid out on the plate, and not mixed together. It looks gorgeous and also allows your guest to choose how they want to devour the dish!

Ingredients For Dressing:

1.5    Fluid Ounces         Aged Red Wine Vinegar
1    Tablespoon        Aged Xeres Sherry Vinegar
1    Tablespoon        Dijon Mustard
1    Fluid Ounce        Mountain Flower Honey
6    Fluid Ounces        Canola Oil

Preparation:

Whisk together vinegars, honey, mustard and salt and pepper in a stand mixer.
With the mixer on medium high, add oil slowly and steely until emulsified.
Recipe yields ten one ounce portions.

*Place ingredients separately on large plate layers [as pictured], serve dressing on the side.

*To learn more about the Amangani check out my KDHamptons travel feature:

http://www.kdhamptons.com/kdh-travel-diary-the-amazing-amangani-resort/