April Recipe – Field Greens with Balsamic/Champagne Vinaigrette

Field Greens with Balsamic & Champagne Vinaigrette

 

 

If you can get fresh mixed greens it makes it even better.  I encourage you to try to find a local source.  I get mine from Jay Hill Farms, for those of you in the Boulder, Colorado area.

 

Note:  Quantities are eliminated so you can make as big of a salad as you like.

 

Mixed Field Greens

Toasted Almond Slivers

Dried Cranberries

Goat Cheese, like Haystack Mountain Cracked Pepper Chevre

High Quality Olive Oil

Balsamic Vinegar, good quality and aged*

Champagne Vinegar

Celtic Salt & Pepper to taste

 

Place greens in bowl.  Drizzle olive oil on greens and rub it into the greens with your fingers.  Add almonds, cranberries and goat cheese.  Drizzle with a little bit of the balsamic.  Finish it off with the champagne vinegar.  S&P to taste.

 

*The balsamic I like is by Napa Valley Naturals Grand Reserve.  It is aged in cherry wood for up to 18 years.  It is more expensive but is worth it as you need to use very little.  It is thicker, like syrup, and is much sweeter than regular balsamic.  This is why you combine it with the champagne vinegar for a great taste.

6 thoughts on “April Recipe – Field Greens with Balsamic/Champagne Vinaigrette

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  2. Joanie Clark

    Hi Julie,

    I recently read an artilce about nutrition on line. It talked about foods that we think are “good” but are actually very bad for you. One of these “bad” foods was dried cranberries. The article said you might as well eat candy. I no longer put dried carnberries in my salads, but I miss them.

    What do you think?

  3. juliewebster

    Well Joanie I have not heard they were bad for you. They are high in sugar and calories but, in my opinion, used in moderation they are just fine.

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