
Greens with Balsamic Vinaigrette
Makes 6 ServingsIngredients
* | 1 clove garlic, halved |
* | 1 tbls. Dijon mustard |
* | 3 tbls. balsamic vinegar |
* | salt and pepper, to taste |
* | 1 cup olive oil |
* | 3 cups assorted greens: romaine, watercress, iceberg, bibb, butter lettuce, rinsed and dried, ripped into bite-sized pieces |
* | 3 oz. Parmesan-Reggiano cheese, shaved |
Instructions
1 | Rub cut side of both garlic halves around the inside surface of a small bowl. |
2 | Whisk mustard and balsamic vinegar together in the bowl. Season with salt and pepper. |
3 | Add oil into the bowl using a slow steady stream, whisking constantly, until all oil is incorporated and dressing reaches a creamy consistency. Let stand 30 minutes. |
4 | Mix assorted greens in salad bowl. |
5 | Just before serving, re-wisk dressing, add to greens and toss to mix. Reseason with salt and pepper. Garnish with Parmesan-Reggiano shavings on top of each serving. |