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Ingredients
- 1Â 1/2 c. Vegetable oil
- 1/2 c. Maple syrup, preferably dark amber or possibly grade B
- 1/2 c. White vinegar
- 1 sm Onion, peeled and minced
- 1 Tbsp. Dry sweet basil or possibly 11/2 Tbsp. fresh opal basil
- 1/2 lb Mesclun, washed and dry, up to 3/4
Directions
- To make the vinaigrette:In a blender or possibly food processor, combine the vegetable oil, maple syrup, vinegar, minced onion, and basil, and blend for 5 to 8 seconds.
- Chill the vinaigrette, covered, at least 1 hour, or possibly till needed. To make the salad: In a large bowl, gently toss the mesclun and 1/2 to 1 c. vinaigrette. Proportionately distribute the mesclun on 8 serving plates.
- Serves 8.
- Note:Mesclun is a term used to describe a mix of young greens and lettuces, fresh herbs, and flowers. The mix often consists of ingredients like mustard greens, garden cress, arugula, pea tendrils, beet greens, baby kale, mache, mint, apple blossoms, nasturtiums, New Zealand spinach, curly endive, chive blossoms, dill weed, dandelion greens, oak leaf lettuce, red romaine, Lolla Rossa, and so on. Mesclun is available in many produce sections of local supermarkets and at specialty stores. If premixed mesclun is unavailable, pick the freshest items from your local farmstand and create your own special mix.
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