Tender Field Green Salad with Castle Vinaigrette
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Ingredients
| 8 cups | mixed young greens (such as mesclun) | | 2/3 cup | extra virgin olive oil | | 1/3 cup | balsamic vinegar | | 1 tsp. | grainy mustard | | 2 tsp. | crushed green peppercorns | | 1 cup | pine nuts, toasted at 350°F for 10 minutes |
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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.
Author's 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.
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