Tender Field Green Salad with Castle Vinaigrette



6 to 8 servings



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


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.

Similar Recipes

0 Recipe Reviews