Recipe - Salad Of Mixed Greens

One fourth cup Strong brewed tea, such as
orange pekoe or Earl Grey
3 tablespoon Olive oil, preferably extra
virgin
2 tablespoon Raspberryflavored vinegar
2 teaspoon Dijon mustard
One fourth cup Snipped chives
Salt & freshly ground black
pepper to taste
1 pound Mesclun
Chive blossoms & raspberries
for garnish

Date: Tue, 21 May 1996 12:10:09 0700

From: Julie Bertholf jewel1@ix.netcom.com

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, whishk 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.

Entered by: Diane Pahl (1:2410/120) Recipes from: Eating Well, The Magazine
of Food and Health (tm) ISSN 106416399

Posted to MealMaster Recipes List, Digest #141