Mesclun spring greens with grilled roma tomatoes
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Salt | ||
| Pepper | ||
| 5 | ounces | Aged balsamic vinegar |
| 10 | ounces | Extra virgin olive oil |
| 2 | Italian Roma tomatoes | |
| 8 | ounces | Mesclun spring greens |
Directions
In a large mixing bowl and add salt and pepper and 5 ounces aged balsamic vinegar. Stir until salt is dissolved. Add extra virgin olive oil, whisking a little oil at a time. Cut two tomatoes in half. Toss tomatoes with the remaining 1 ounce balsamic vinaigrette and grill for 3 minutes. Add 8 ounces mesclun to bowl and drizzle with vinaigrette. Serve.
Yield: 2 servings
Converted by MC_Buster.
Recipe by: CHEF DU JOUR SHOW #DJ9289 - TIMOTHY DEAN Converted by MM_Buster v2.0l.
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