Green Salad With Nutty Vinaigrette
22 Oct 2010
|Dijon mustard||1 Teaspoon|
|Sherry vinegar||2 Tablespoon|
|Extra virgin olive oil||3 Tablespoon|
|Walnut oil||2 Tablespoon|
|Hazelnut oil||1 Tablespoon|
|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.
Green Salad With Nutty Vinaigrette Recipe