Composed Mixed Greens And Endive Salad With Balsamic Vinaigrette And Parmesan Wafers
|1||small bunch green leaf lettuce|
|1||small bunch red leaf lettuce|
|2||slices red onion, separated into rings|
|1||teaspoon Dijon mustard|
|2||teaspoons balsamic vinegar|
|¼||cup extra virgin olive oil|
|salt and freshly ground black pepper, to taste|
|1||recipe Parmesan Wafers|
Wash and spin dry leaf lettuces. Arrange lettuces in a pleasing pattern on 4 salad plates or in a large salad bowl. Separate the endive leaves, arrange on top of the greens, and top with rings of onion.
In a small mixing bowl, whisk mustard, vinegar, olive oil, salt, and ground black pepper together until the mixture begins to emulsify. Spoon the dressing over the salads and garnish with the Parmesan Wafers.
Recipe makes 4 salads.
|1||cup coarsely grated fresh Parmesan cheese|
Preheat a large nonstick skillet over medium-low heat. When skillet is hot, place tablespoonfuls of grated Parmesan in the skillet, 2 inches apart, spreading the cheese out to an even thickness.