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3tbolive oil
2tbred wine vinegar
1ealemon juice, of 1/4 lemon
2tsdijon mustard
1/4cbasil or 1tb crumbled dried, chopped, fresh
1pnsugar
1xblack pepper, one grinding
2tsolive oil
2tsbutter
3eacloves garlic, minced
1cjulienne strips cooked ham
2tbparmesan cheese, freshly grated
4cmixed greens (spinach, red leaf lettuce, arugula, etc)
1xcroutons
1xnasturtium flowers, for garnish (optional)
Directions:
The Lemon-Basil Vinaigrette: Prepare the vinaigrette: In a small bowl, whisk together all the ingredients until smooth. Set aside.Prepare the salad: In a small skillet, heat the oil and butter overlow heat. Add the garlic and saute 10 seconds. Add the ham and saute foranother 10 seconds. Off the heat, add the grated cheese.Place the mixed greens in a salad bowl or plate and top with the hammixture. Garnish with the nasturtium flowers and drizzle the vinaigretteon top. Top with croutons. Serve this with a good crusty load of Frenchbread and a bottle of dry white French wine.
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