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Green Salad With Nutty Vinaigrette

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  Dijon mustard 1 Teaspoon
  Sherry vinegar 2 Tablespoon
  Extra virgin olive oil 3 Tablespoon
  Walnut oil 2 Tablespoon
  Hazelnut oil 1 Tablespoon
  Salt To Taste
  Freshly ground black pepper To Taste
  Baby greens 3⁄4 Pound (such as baby lolla rossa)
  Edible flowers 1 Ounce (such as tatsoi, nasturtiums or marigolds)

In a large salad bowl, whisk together the Dijon mustard and sherry vinegar.
Gradually whisk in the olive oil, followed by the walnut and hazelnut oils.
Season with salt and black pepper.
Add the baby greens and flowers, toss gently and serve.

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