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Seasonal food blog of Chef Deborah at Cuvée at The Greenporter Hotel

Salade au Balsamic

March 31st, 2010 · No Comments · Brunch, Dinner, Holiday, Lunch, Side Dishes, Spring Recipes, Vegetarian


A simple vinaigrette of one part Balsamic Vinager and two parts extra virgin olive oil and 1/2 teaspoon of dijon mustard.  Add salt and pepper to taste.  Toss with some local frisee or mesclun greens from Satur Farms or Sang Lee Farms.  Garnish your salad with some garden herbs and bright dried cranberries, peach slices, Pomegranate or fresh figs.  It’s a perfect start to your dinner.

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