I wanted to use some of the very expensive balsamic vinegar Mike got me last year, so I looked for a vinaigrette recipe to use on a simple mixed green salad. This one was super easy and delicious. The only change I would make next time is adding some crunch to the salad – roasted pecans or walnuts would work well. The recipe, as most of my non-ethnic recipes – comes from epicurious.com.
Salad with balsamic vinaigrette
- 1 lb mixed greens
- 3 Tbsp aged balsamic vinegar
- 2 Tbsp fresh lemon juice
- 1 Tbsp. Dijon mustard
- 2 garlic cloves, minced
- 1/2 cup extra-virgin olive oil
Wash and dry the greens.
In a small bowl, whisk the vinegar, lemon juice, mustard and garlic. Whisk in the olive oil, a little bit at the time. Mix with greens and serve.