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
Goat Cheese, like Haystack Mountain Cracked Pepper Chevre
High Quality Olive Oil
Balsamic Vinegar, good quality and aged*
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.