Mesclun Salad
About
Directions
Place the greens, herbs and almonds in a large mixing bowl and season with salt and pepper; drizzle in the 2 tablespoons balsamic vinegar and 6 tablespoons olive oil and lightly toss to coat.
Divide the greens onto 6 plates and add the vegetables to the mixing bowl and season with salt and pepper. Drizzle the remaining balsamic vinegar and olive oil over the vegetables and toss to coat.
Garnish the salad with the market vegetables and serve immediately.
Wine Pairings: Veranda Sauvignon Blanc ’08, Chile & Riesling Grauschiefer Schmittages
Ingredients
10 ounces mesclun greens,
washed and dried
- mixed fresh herbs (tarragon,
chervil, chives, basil and
mint)
¼ cup sliced almonds, lightly
toasted
3 tablespoons balsamic vinegar
9 tablespoons extra virgin olive
oil
Any variety of the following vegetables:
- haricot vert, ends trimmed
and blanched
- asparagus, 1 ½ inch tips,
blanched
- cucumber, cut in half
horizontally and thinly sliced
- red and yellow bell peppers,
cored, seeded, and sliced
- grape tomatoes, halved
- celery stalks, thinly sliced
- radish, thinly sliced
- baby yellow carrot, trimmed
and cut in 1/6s
- fine sea salt and freshly
ground white pepper to taste
