-Iceberg Lettuce or your favorite lettuce blend
-Pistachio nuts, lightly toasted
-Solerno’s Winey Goat (awesome flavor if you can get it) or any semi-hard cheese you desire, shredded
-Croutons* ( I toss french bread cubes w/some shredded cold butter and toast (or microwave) until golden brown, turning often)
*Toasted Polenta cubes are also delicious if you’re trying to eliminate gluten from your diet)
Lightly toss all these salad goodies together and then drizzle with the following balsamic dressing recipe:
3 Tbs. aged balsamic vinegar
(believe it or not Publix brand
balsamic vinegar is decent)
1 Tbs. Maille coarse mustard
1 Tbs. Honey, or more if you like
a sweeter vinaigrette
5 Tbs. extra-virgin olive oil
Maple syrup, to taste
In a small bowl, combine the balsamic vinegar, honey & mustard and whisk to blend. Add the oil in a slow, steady stream, whisking constantly until smooth and blended.
If desired, add a touch of maple syrup for a more complex & delicious flavor.
Makes about 2/3 cup.
Note: if you cook this vinaigrette on low it makes a great balsamic glaze. Just cook until it reaches your desired thickness. Excellent over Caprese-style bruschetta.
(Ciabiatta toast topped with a slice of fresh mozzarella, slice of Campari or Plum tomato, topped with a single fresh basil leaf and a drizzle of balsamic glaze.