Mesclun With Fresh Herbs And Earl Grey Balsamic Vinaigrette Recipes

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MESCLUN SALAD WITH BALSAMIC DRESSING



Mesclun Salad With Balsamic Dressing image

Make and share this Mesclun Salad With Balsamic Dressing recipe from Food.com.

Provided by NRG Tribe

Categories     < 15 Mins

Time 5m

Yield 4 serving(s)

Number Of Ingredients 8

6 cups mesclun (baby salad greens)
1 tablespoon toasted pine nuts
2 ounces blue cheese, sliced
1 teaspoon Dijon mustard
2 tablespoons balsamic vinegar
1 teaspoon balsamic vinegar
1/2 cup extra virgin olive oil
2 teaspoons cold pressed flax oil

Steps:

  • Dressing:.
  • Mix mustard and vinegar in a bowl.
  • Add olive oil in a thin stream, whisking the whole time with a fork.
  • Add flax oil and serve immediately or store in the refrigerator.
  • Mix greens and pine nuts and dressing.
  • Garnish with sliced blue cheese.

Nutrition Facts : Calories 323.6, Fat 34.8, SaturatedFat 6.8, Cholesterol 10.6, Sodium 212.3, Carbohydrate 0.7, Fiber 0.1, Sugar 0.2, Protein 3.4

MESCLUN SALAD



Mesclun Salad image

Provided by Food Network

Yield 2 servings

Number Of Ingredients 10

2 tablespoons butter
1 dash cayenne pepper
3 tablespoons sugar
1/2 teaspoon salt
1/2 cup halved pecans
1 red bell pepper
2 oranges
1 tablespoon olive oil
Fresh pepper
2 cups mesclun greens

Steps:

  • In a small saute pan add 2 tablespoons whole butter, dash of cayenne, 3 tablespoons sugar, 1/2 teaspoon salt, and the 1/2 cup of pecans. Cook this slowly over a very low flame, taking care to stir carefully and occasionally. The sugar will burn easily if the flame is too hot. On a stable cutting board, julienne the red pepper and then peel and section the 2 oranges. Squeeze the remaining orange pulp over a large bowl and to this add the 1 tablespoon of olive oil. Toss the salad greens in this and then place on a salad plate. Arrange the oranges and red bell pepper slices on the top and garnish with the caramelized pecan halves. Allow the pecans to cool before eating.

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