MIXED SALAD WITH THREE VINEGARS

 

 

 

INGREDIENTS:

 

2 tsp. Dijon mustard

2 tsp. Red wine vinegar

1 tsp. Balsamic vinegar

1 tsp. Raspberry vinegar

3 Tbsp. Extra-virgin olive oil

2 Heads Boston lettuce, torn into bite-size pieces

1 Large head radicchio, torn into bite-size pieces

1/2 C. Azar^Ò Sunflower Kernels

1/2 C. Parmesan shavings (2 ounces)

Salt and freshly ground pepper

 

 

 

DIRECTIONS:

 

In a salad bowl, combine the mustard with the 3 vinegars.  Whisk in the olive oil and season with salt and pepper.  Add the Boston lettuce, radicchio, and sunflower kernels; toss to coat.  Mound the salad on the plates, top with the Parmesan shavings and serve.

 

 

 

Yield: 6 servings