Bayona House Salad with Balsamic Vinaigrette

Name: Bayona House Salad with Balsamic Vinaigrette
Yield: makes 4 servings
Ingredients: A mix of assorted greens (2–3 cups per person), cleaned and dried; Balsamic Vinaigrette, as needed (approximately 2 tablespoons per portion); Grana Padano or blue cheese, such as Great Hill Blue or Roquefort, as desired; 2 tablespoons balsamic vinegar; 2 tablespoons apple cider vinegar; 1 tablespoon plus 1 teaspoon Dijon mustard; 1 tablespoon honey; 3/4 cup olive oil; 1 tablespoon fresh lemon juice; Salt and pepper; (makes 1 cup, or enough for about 8 first-course salads)

December 14, 2011

Chances are that this irresistible green salad, one of the simplest recipes in this book, will fit into your dinner repertoire several times a week. At Bayona we use a mix of lolo rosso, red oak, frisée, Boston or Bibb, red leaf, watercress, and radicchio lettuces. The dressing, which gets a sweet-tart kick from two types of vinegar, mustard, and honey, really makes this salad sing. A small portion of an assertive cheese, like Grana Padano or crumbled blue cheese, will add an appealing sharpness.

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