Mesclun With Oranges And Olives Recipes

MESCLUN SALAD

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.

WINTER SPRING MIX SALAD (MESCLUN)

Steps:

• heat olive oil and garlic in large sauce or frying pan until garlic is golden; not dark brown.
• add chicken and cover; cook on medium-low until chicken is cooked through but not dry (about 20 min).
• wash mesclun mix well (unless you have bought prewashed) and add mesclun mix and sundried tomatoes and cover; cooking on low for about 10 minutes, keeping an eye to be sure greens don't get wilty.
• they will be done when they are soft but not wilted (you really just want them warmed).
• toss in cheese and cook an additional 5 minutes.
• serve alone or over a bed of linguine.

MESCLUN SALAD WITH BALSAMIC DRESSING

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.