Mesclun With Fresh Herbs And Earl Grey Balsamic Vinaigrette Recipes

MESCLUN SALAD IN BALSAMIC VINAIGRETTE

Steps:

• Place greens into a salad bowl and drizzle olive oil over the greens. Sprinkle a few drops of balsamic vinegar in the greens, then toss thoroughly. Add 4 orange slices a few cranberries, some walnuts and a sprinkle of blue cheese, then toss again, plate and serve.

SIMPLE BALSAMIC VINAIGRETTE

Steps:

• Beat the vinegar in a bowl with the optional sugar, garlic, salt and pepper until sugar and salt dissolves. Then beat in the oil by droplets, whisking constantly. (Or place all the ingredients in a screw-top jar and shake to combine.) Taste and adjust the seasonings.
• Toss a few tablespoons of the dressing with the salad mix and desired salad ingredients, top with blue cheese and serve immediately.
• If not using dressing right away, cover and refrigerate, whisking or shaking again before use.
• Beat the vinegar in a bowl with the optional sugar, garlic, salt and pepper until sugar and salt dissolves. Then beat in the oil by droplets, whisking constantly. (Or place all the ingredients in a screw-top jar and shake to combine.) Taste and adjust the seasonings.
• Toss a few tablespoons of the dressing with the salad mix and desired salad ingredients, top with blue cheese and serve immediately.
• If not using dressing right away, cover and refrigerate, whisking or shaking again before use.

MESCLUN WITH CREAMY LEMON VINAIGRETTE

Steps:

• Combine the baby greens in a salad bowl. In a mini food processor, pulse together the shallot, mustard, vinegar, lemon juice, zest and cayenne. Add the olive oil and pulse again to combine. Add the sour cream and blend for 30 seconds until creamy. Taste and season with salt and pepper. Drizzle over the greens and toss to coat and serve.

HONEY DIJON BALSAMIC VINAIGRETTE

Steps:

• Whisk balsamic vinegar, olive oil, mustard, honey, salt, and pepper in a bowl.

OUR FAVORITE BALSAMIC VINAIGRETTE

Steps:

• Combine the olive oil, balsamic vinegar, honey, Dijon mustard, shallot, garlic, salt, and black pepper together in a glass jar with a lid. Replace lid on the jar and shake vigorously until thoroughly combined.

BALSAMIC VINAIGRETTE WITH FRESH HERBS

Steps:

• Combine vinegar, herbs, garlic, salt and pepper in small mixing bowl. Mix well with a whisk. Slowly pour in the olive oil while continually whisking in order to form an emulsion.
• Refrigerate and use within a week.

HOMEMADE MESCLUN WITH SWEET VINAIGRETTE

Steps:

• Wash and dry mesclun.
• Wash, dry and chop the basil, chervil and fennel. Wash arugula, and tear leaves into bite-size pieces.
• Whisk oil, vinegar and mustard in serving bowl; stir in greens, and mix well.

BALSAMIC HERB VINAIGRETTE

Steps:

• In a blender, combine the first 10 ingredients; cover and process until blended. While processing, gradually add the oil in a steady stream. Cover and refrigerate until serving.

MESCLUN SALAD WITH LEMON VINAIGRETTE

Steps:

• In a large bowl, whisk together lemon zest and juice, vinegar, mustard, and oil until combined and thickened; season with salt and pepper. Add mesclun; toss to coat. Season again with salt and pepper.

BALSAMIC HERB VINAIGRETTE

Steps:

• Whisk together the vinegar,salt, pepper& herbs.
• Slowly whisk in the olive oil.
• Just let it drizzle in as you whisk.
• The vinaigrette will thicken slightly as you whisk.