Greens with sherry vinegaretteAnne
light salad as a compliment to entrees
- Mixed greens
- 1 cup cherry tomatoes, halved
- One red onion, thinly sliced
- French olive oil
- 2 roasted garlic cloves, minced
- Sherry vinegar
- 1 teaspoon dijon mustard
- salt and pepper to taste
Make dressing in bowl that it will be served in.
Minced roasted garlic and rub it in salt on the bottom of the bowl, add mustard and whicks. Add sherry vinegar and whisck. Add twice as much olive oil and whisk. Add tomatoes and onions nad let sit for at least 30 minutes. When ready to serve, whisk again and taste. Add addtional vinegar for oil as needed.
Add cleanend and dried greens, toss, season with salt and pepper and serve.g