| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Sami |
Dujour02 |
1 |
Servings |
INGREDIENTS
|
|
Salt |
|
|
Pepper |
| 5 |
oz |
Aged balsamic vinegar |
| 10 |
oz |
Extra virgin olive oil |
| 2 |
|
Italian Roma tomatoes |
| 8 |
oz |
Mesclun spring greens |
INSTRUCTIONS
In a large mixing bowl and add salt and pepper and 5 ounces aged
balsamic vinegar. Stir until salt is dissolved. Add extra virgin olive
oil, whisking a little oil at a time. Cut two tomatoes in half. Toss
tomatoes with the remaining 1 ounce balsamic vinaigrette and grill for
3 minutes. Add 8 ounces mesclun to bowl and drizzle with vinaigrette.
Serve. Yield: 2 servings Converted by MC_Buster. Recipe by: CHEF DU
JOUR SHOW #DJ9289 - TIMOTHY DEAN Converted by MM_Buster v2.0l.
A Message from our Provider:
“A thankful heart is one of the primary identifying characteristics of a believer. It stands in stark contrast to pride, selfishness, and worry. And it helps fortify the believer’s trust in the Lord and reliance of His provision, even in the toughest times. No matter how choppy the seas become, a believer’s heart is buoyed by constant praise and gratefulness to the Lord. #John MacArthur”