Duck Pastrami and Mesclun Green Salad
|For The Distinctive Epicurean and Wine Enthusiast
12 oz mesclun greens
6 oz duck pastrami, thinly sliced
1/2 cup kalamata olives, pitted
1/2 cup olive oil
5 T raspberry wine vinegar
3 T raspberry concentrate
salt and pepper, to taste
Optional; for garnish
18 thin slices of taro root, fried
1. In a jar with a tight fitting lid, combine the oil,
vinegar, raspberry concentrate, salt and pepper.
2. In a mixing bowl mix salad greens with some of
the vinaigrette, enough to lightly coat salad leaves.
3. To serve, place 3-4 slices in the center of serving
plate, topped with a portion of the mixed greens,
drizzle some vinaigrette on the plate, garnish with a
few kalamata olives and 3 slices of crispy taro root,
|Private Wine Society
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