Mesclun salad with vinaigrette

1 Servings

Ingredients

Quantity Ingredient
⅓ pounds Tender young greens Edible flowers; such as nasturtiums
2 tablespoons Cold-pressed safflower oil
2 tablespoons Red wine vinegar
2 tablespoons Sparkling mineral water
1½ tablespoon Lime juice
1 tablespoon Dijon mustard
2 tablespoons Minced shallots
1 pinch Sugar
Salt and pepper to taste

Directions

VINAIGRETTE

Refreshing and light. Add a little interest to the salad plate with a sprinkle of an edible flower or two.

In a small bowl, whisk together the ingredients. Cover tightly and chill in the refrigerator for at least an hour before serving. Wash and dry greens.

Toss with vinaigrette, and to make it extra-special, add edible flower petals like roses or nasturtiums!

Posted to recipelu-digest by LSHW <shusky@...> on Feb 10, 1998

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