INGREDIENTS

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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