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Mesclun Salad with Olive Oil & White Balsamic Vinegar

Yields 4 salads


4oz. Ice Burg Lettuce
4oz. Mesclun Salad (washed and spun dry)
1oz. Olive Oil
1/2 oz. Balsamic Vinegar
1 head of Belgian Endive
3 plum Tomatoes (quartered)
1oz. Dry Ricotta Cheese (or something similar to grate on top of salad)
1oz. Red Onion (small Dice)
Salt and Black Pepper


Trim Endive and quarter tomatoes. Season and toss with olive oil and vinegar reserve. Toss mesclun with red onion and remainder of oil and vinegar. Season with salt and pepper. Plate salad on top of three endive spears, alternate tomato wedges and top with grated cheese.

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