Makes 4 servings
BALSAMIC VINAIGRETTE
• In a large bowl, combine all ingredients except olive oil.
• Whisk quickly while slowly drizzling in olive oil to emulsify.
• Store in refrigerator until ready for use.
| 2 Tbsp 1 Tbsp 1 tsp 1/4 tsp To taste 1/3 cup |
Balsamic Vinegar Stone-Ground Mustard Honey Sea Salt Pepper – freshly ground Olive Oil |
SALAD STAPLES
• Toss all ingredients together except cherries in a large bowl.
• Drizzle balsamic vinaigrette over salad, reserving 1 tablespoon of vinaigrette
• Toss salad.
CHERRIES:
Drizzle remaining vinaigrette over cherries and toss to coat.
• Arrange salad on individual plates
• Sprinkle with cherries.
| 1 head 1/2 cup 1/4 cup 11 oz can 1 cup 2/3 cup |
Romaine Lettuce – tear into medium-sized pieces Feta Cheese – crumbled Green Onion – diced with some green included Mandarin Oranges Smoked Turkey – cut into 1/2″ cubes Bing Cherries – washed, halved and pitted |
Recipe courtesy of: https://secure.deseretnews.com