| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Gma5 | 1 | Servings | |
INGREDIENTS
| 1 1/2 | c | Vegetable oil |
| 1/2 | c | Maple syrup, preferably dark |
| amber or grade B | ||
| 1/2 | c | White vinegar |
| 1 | Onion, peeled and chopped | |
| 1 | T | Dried sweet basil or 11/2 |
| tablespoon | ||
| fresh opal basil | ||
| 1/2 | lb | Mesclun, washed and dried |
| up to 3/4 |
INSTRUCTIONS
To make the vinaigrette: In a blender or food processor, combine the vegetable oil, maple syrup, vinegar, chopped onion, and basil, and blend for 5 to 8 seconds. Refrigerate the vinaigrette, covered, at least 1 hour, or until needed. To make the salad: In a large bowl, gently toss the mesclun and 1/2 to 1 cup vinaigrette. Evenly distribute the mesclun on 8 serving plates. Serves 8. Note Mesclun is a term used to describe a mixture of young greens and lettuces, fresh herbs, and flowers. The mixture often consists of ingredients like mustard greens, garden cress, arugula, pea tendrils, beet greens, baby kale, mache, mint, apple blossoms, nasturtiums, New Zealand spinach, curly endive, chive blossoms, dill weed, dandelion greens, oak leaf lettuce, red romaine, Lolla Rossa, and so on. Mesclun is available in many produce sections of local supermarkets and at specialty stores. If premixed mesclun is unavailable, pick the freshest items from your local farmstand and create your own special mix. The Shaker Kitchen: Over 100 Recipes From Canterbury Shaker Village (Clarkson N. Potter, copyright 1994 by Jeffrey Paige). Converted by MC_Buster. Recipe by: Good Morning America Converted by MM_Buster v2.0l.
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