Makes 4 servings. Difficulty
5 cups of mesclun (mixed salad greens) 5 slices red onion, separate the layers 1 nectarine, halved, pitted and sliced thin
1 Tablespoon red wine vinegar 3 Tablespoons olive oil 1 Tablespoon orange juice 1 teaspoon orange zest, minced 1 teaspoon gf dijon mustard Salt and freshly ground black pepper to taste
Wash salad greens and place in a salad spinner. Spin to remove all excess water. Place clean, dried greens in refrigerator to crisp.
In a small bowl, whisk together red wine vinegar, olive oil, orange juice, orange zest, and gf dijon. Season to taste with salt and freshly ground black pepper.
When ready to serve, toss greens with red onion and nectarine slices. Drizzle several tablespoons of dressing over salad and toss to coat. Keep adding dressing, tossing in between additions, until leaves are lightly coated but not drenched. Serve immediately.