| Ingredients | |
| 3 | tablespoon | olive oil | |
| 2 | tablespoon | red wine vinegar | |
| 1 | each | lemon juice, of 1/4 lemon | |
| 2 | teaspoon | dijon mustard | |
| 1/4 | cup | basil or 1tb crumbled dried, chopped, fresh | |
| 1 | pn | sugar 1 x black pepper, one grinding | |
| 2 | teaspoon | olive oil | |
| 2 | teaspoon | butter 3 ea cloves garlic, minced | |
| 1 | cup | julienne strips cooked ham | |
| 2 | tablespoon | parmesan cheese, freshly grated | |
| 4 | cup | mixed greens (spinach, red leaf lettuce, arugula, etc) | |
| 1 | | croutons | |
| 1 | | nasturtium flowers, for garnish (optional) | |
| | | | |
| | | |
Directions:
|
The Lemon-Basil Vinaigrette: Prepare the vinaigrette: In a small bowl, whisk together all the ingredients until smooth. Set aside.
Prepare the salad: In a small skillet, heat the oil and butter over
low heat. Add the garlic and saute 10 seconds. Add the ham and saute for
another 10 seconds. Off the heat, add the grated cheese.
Place the mixed greens in a salad bowl or plate and top with the ham
mixture. Garnish with the nasturtium flowers and drizzle the vinaigrette
on top. Top with croutons. Serve this with a good crusty load of French
bread and a bottle of dry white French wine.
|
