Baby Mixed Greens and Shaved Reggiano
Shallot vinaigrette, and 50 yr old balsamic Vinaiger
For The Distinctive Epicurean and Wine Enthusiast
Chef   & Vintner

1                 shallot, minced
3 T              white wine vinegar
1/3 cup      olive oil
12 T            toasted almond, crushed
3 T              dry cranberries
6                 radicchio leaves
18               slice of reggiano cheese, shaved
3 T              50 Yr. Old balsamic vinegar
1/4 t            salt
1/4 t            black pepper
3/4 lb         mixed salad greens

1.   In a blender or food processor, combine the
vinegar, oil, shallot, salt, pepper, process until

2.   In a large bowl, toss the mixed greens with the
vinaigrette until evenly coated.
3.   To serve; place 1 raddachio leaf on a serving
plate, try to fill with the mixed greens, letting some
fall onto the plate, as shown.

Garnish with 3 slices of reggiano on top, sprinkle
some cranberries and crushed almonds  around
the salad.  Using a spoon drizzle some 50 yr. old
balsamic vinegar.
Yield:     6
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