Mixed Green Salad with Balsamic Vinaigrette

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Mixed Green Salad with Balsamic Vinaigrette
This light, fresh salad uses a mix of mesclun greens, spinach, and arugula that give the dish a slightly bitter taste. A dressing of reduced balsamic vinegar is a sweet complement to the sharp flavors of the greens. Serve this salad either as a side before dinner, or alone mixed with chicken, shaved steak, or shrimp as a meal.
Serves 4
  • 4 cups mixed mesclun greens
  • 1 cup baby spinach
  • 1 cup baby arugula
  • 1/2 cup cooked orzo
  • 1 cup balsamic vinegar, reduced to 1/2 cup
  • 1 shallot
  • 5 leaves basil
  • 1 tsp dried oregano
  • 1 cup olive oil
  • Kosher Salt and Black Pepper
  1. In a large salad bowl, toss together the mesclun greens, spinach, arugula, and orzo. Set aside.
  2. Slice the shallot into thin rings. Chiffonade the basil leaves. Whisk together the vinegar, shallot, basil, and oregano. Whisking vigorously, drizzle in the olive oil in a thin, constant stream.
  3. Toss together the greens and dressing. Season lightly with salt and pepper, and serve immediately garnished with Parmesan Tuiles.