Thursday, February 23, 2012

Mesclun and Herb Salad

1 - 5 oz. bag of baby Mesclun and Herbs greens
1- cup Cherry tomatoes  cut in half
½ - cup Goat cheese crumbles
1/3 cup chopped walnuts

Balsamic Vinaigrette:
1 shallot, peeled and roughly chopped
1/2 tablespoon dried basil leaves
1/4 cup balsamic vinegar
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 cup olive oil

Put the shallot and basil into the bowl of a food processor fitted with a metal blade. Pulse until the shallot is finely chopped. Add the balsamic, sugar, salt and pepper and pulse again. With the machine running, add the olive oil in a steady stream through the feed tube. Pour the vinaigrette into a small bowl and serve.

Toss the greens together with just enough vinaigrette to coat, about 1/2 cup. Place them in a decorative bowl and top with the cherry tomatoes and Walnuts and goat cheese. Serve the remaining vinaigrette on the side.