Mixed Greens With Warm Jalapeno Vinaigrette
|Boston lettuce head||1 1⁄2|
|Arugula||1 Cup (16 tbs)|
|Radicchio||1 Cup (16 tbs)|
|Watercress||2 Bunch (200 gm), stems trimmed|
|Fresh mint leaves||2 , stems trimmed|
|Vegetable oil||1⁄4 Cup (4 tbs)|
|Finely chopped onion||1⁄2 Cup (8 tbs)|
|Chopped seeded jalapeno peppers||1⁄2 Tablespoon|
|Rice wine vinegar||1⁄4 Cup (4 tbs)|
|Honey||1 1⁄2 Tablespoon|
|Jalapeno peppers||5 , stemmed, seeded, deveined, and thinly sliced (For Garnish)|
1) Thoroughly rinse the greens and spin dry. Tear them into bite-size pieces. Distribute evenly on 6 plates. Sprinkle on the mint.
2) Use a small saucepan, to heat the oil over medium-high heat.
3) Sauté the onion and chopped jalapenos until the onion is translucent, about 3 minutes. Stir in the vinegar and honey.
4) Pour the dressing immediately over the salads. Garnish with a few jalapeno slices, and serve immediately with grilled chicken breasts.