Salad Of Mixed Greens

Recipe Ingredients

1/4 cup	59ml	Strong brewed tea - such as pekoe or earl grey
3 tablespoons	45ml	Olive oil - preferably extra
2 tablespoons	30ml	Raspberry-flavored vinegar
2 teaspoons	10ml	Dijon mustard
1/4 cup	59ml	Chives - snipped
		Salt to taste
		Freshly ground black pepper to taste
1 lb	454g / 16oz	Mesclun
		Chive blossoms and raspberries - for garnish

Recipe Instructions

Note: For the salad mix called mesclun, seeds of lettuces, herbs ad leafy vegetables are combined and sown together in one garden bed. When the plants are only three to four inches high, they are harvested.

Mesclun is available at fancy greengrocers. Of course, you can use your own mix of baby lettuces, such as lamb's lettuce, oak leaf, spinach greens, cress or rocket.

In a small bowl, whisk together tea, oil, vinegar and mustard until smooth. Stir in chives and season with salt and pepper.

Toss mesclun with the vinaigrette in a large bowl. Scatter chive blossoms and raspberries over the top and serve.

Recipe from: Eating Well, The Magazine of Food and Health (tm) ISSN 1064-16399

Source:
Lori Varela

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