Green Salad With Nutty Vinaigrette Recipe




 Dijon mustard1 Teaspoon
 Sherry vinegar2 Tablespoon
 Extra virgin olive oil3 Tablespoon
 Walnut oil2 Tablespoon
 Hazelnut oil1 Tablespoon
 Salt To Taste
 Freshly ground black pepper To Taste
 Baby greens3⁄4 Pound (such as baby lolla rossa)
 Edible flowers1 Ounce (such as tatsoi, nasturtiums or marigolds)

Nutrition Facts

Serving size: Complete recipe

Calories 880 Calories from Fat 819

% Daily Value*

Total Fat 90 g139.1%

Saturated Fat 7.1 g35.5%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 557.8 mg23.2%

Total Carbohydrates 14 g4.6%

Dietary Fiber 2.8 g11.4%

Sugars 0 g

Protein 4 g7.5%

Vitamin A 329.1% Vitamin C 164.4%

Calcium 16.2% Iron 29.7%

*Based on a 2000 Calorie diet


In a large salad bowl, whisk together the Dijon mustard and sherry vinegar.
Gradually whisk in the olive oil, followed by the walnut and hazelnut oils.
Season with salt and black pepper.
Add the baby greens and flowers, toss gently and serve.