ROANOKE, Va—
Garden Salad with Fruit & Nuts by Chef Mark Bratton of West End Market at Virginia Tech.
Ingredients:
Spring Mix Salad Greens
Red Grapes, stems removed
Strawberries, fresh, quartered
Walnut Halves
Balsamic Vinaigrette
Method:
Ensure that all preparation equipment and utensils needed for this recipe are clean and sanitized. Wash hands prior to beginning preparation. Place the salad greens into an entrée plate. Sprinkle the grapes and strawberries over the mix. Top with nuts and dressing.
Balsamic Vinaigrette
Yield: 2 1/3 Cups
Ingredients:
1/2 cup Balsamic Vinegar
1 Tbsp Dijon Mustard
1 Tbsp Fresh Garlic, minced
1 Tbsp Fresh Shallot, minced
1 Tbsp Lemon Juice
1 Tsp Salt
1/2 Tsp Black Pepper
1 Tsp Granulated Sugar
1 1/2 cups Olive Oil
Method:
Combine the first 8 ingredients in a blender or food processor or a stainless bowl.
Drizzle in the olive oil very slowly until all is used up. Store in a tight container and refrigerate.
