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Prep 5 mins
Cook 5 mins
Loved this salad. Perfect and light. This was originally from Gormet Magazine, but there were a few additions a friend added that made this so special.
- Whisk together shallot, mustard and vinegar.
- Add oil in a slow stream, whicking until emulsified, and season with salt and pepper.
- Just before serving, toss salad greens with just enough dressing to coat.
- Add toasted pine nuts and mossarella balls.
- Enjoy !