Tender Field Green Salad with Castle Vinaigrette

by Nancy Otto

Servings: 6 servings

INGREDIENTS

8 cups mixed young greens (such as
mesclun)

2/3 cup extra virgin olive oil
1/3 cup balsamic vinegar
1 teaspoon grainy mustard
2 teaspoon crushed green peppercorns

1 cup pine nuts, toasted at 350 for
10 minutes

INSTRUCTIONS

Place greens in a large bowl. Whisk together oil, vinegar, mustard and peppercorns. Pour over greens and toss lightly to coat. Serve immediately in the bowl or on individual salad plates. Garnish with pine nuts.

CHEF COMMENTS

Classic proportions for vinaigrette are 4 parts oil to 1 part vinegar. I really like the flavor of balsamic vinegar and adjusted the recipe accordingly.

Tagged: fieldgreenssalad, salads add tags

Have you made it? What'd you think?

Log in to review this recipe.