Mixed Greens with Balsamic Vinaigrette

6 cups torn mixed greens, rinsed crisped and chilled *
Garlic salt, to taste
1 tbsp. Dijon mustard
3 tbsp. balsamic vinegar, or to taste
1 cup olive oil
1 tsp. dried hot red pepper, crushed
2 cloves garlic, finely minced

Balsamic Vinaigrette:
1/4 cup pine nuts, toasted
1/3 cup crumbled blue cheese
Freshly ground pepper, to taste
Salt, to taste
Fresh ground black pepper, to taste

Directions:

Toss greens in bowl. Serve in bowls. Top with dressing, salt, pepper, blue cheese and pine nuts as desired.

Balsamic Vinaigrette:
Add garlic, mustard and vinegar to food processor; blend. Remove to small bowl. Mix with oil, red pepper, black pepper and salt. Serve. **

Comments from ryansnyder :

* Including red leaf, Boston, curly endive and arugula

** Can also chill in refrigerator to let flavors mix before serving.

User Reviews:

This dressing is simply delicious!! Thanks Ryan!!

Submitted by Blair Nicolaou on December 03, 2002

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