August 03, 2012
Summer Fruited Mixed Greens Salad
Serves Four
Ingredients:
¼ Cup Balsamic Vinegar
2 Tablespoons Maple Syrup
1 Tablespoon Minced Shallot (or Red Onion)
¾ Cup Extra Virgin Olive Oil
Salt and Pepper To Taste
Mixed Greens (your choice) for 4 (About 6 cups packed)
1 Pint Strawberries, Sliced
½ Pint Raspberries
½ Pint Blueberries
1 Cup Celery, Chopped
2 Scallions (or Red Onions) Sliced Thin
1 Cup Toasted Pecan Halves
Toast Pecans:
Preheat oven to 350º. Toss pecan halves with 1 tablespoon olive oil. Toast in oven for approximately 15 minutes, or until lightly browned
Mix Ingredients for Dressing:
Vinegar, maple syrup, and shallot. Slowly mix olive oil until emulsified. Add salt and pepper to taste.
Arrange greens, berries (feel free to add other seasonal berries), scallion, and celery on platter. Drizzle with dressing and top with toasted pecan halves.
Salad can also be arranged on individual plates.
Platter: Steelite, $207.00/Dozen
