Mixed Greens with Balsamic Vinaigrette & Apple Slices
Makes 4 servings. Difficulty
For the vinaigrette: 1 Tablespoon good quality balsamic vinegar 3 Tablespoons good quality extra-virgin olive oil Kosher salt and freshly ground black pepper to taste
For the salad: 6 handfuls of gourmet greens (preferably organic) 4 thin slices of red onion (rings broken apart) 1 Granny Smith apple, cored and cut into thin slices 12 nice size shavings of Parmigiano Reggiano cheese
Place the balsamic vinegar and oil in a small bowl and whisk until emulsified. Season to taste with salt and freshly ground black pepper.
Place the greens in a large salad bowl and add the onions and apple slices. Toss briefly. Drizzle with half the dressing and toss. Taste the greens to see if they have enough dressing - they should be lightly coated, not drenched. Spoon the salad onto salad plates and top with the parmesan shavings. Serve.
To make the Parmigiano Reggiano shavings use a vegetable peeler to peel off the parmesan into wide strips (it helps if you are working with a good size chunk of Parmigiano Reggiano cheese).
The key to this salad and in particular the dressing is to use very good quality balsamic vinegar and extra virgin olive oil and the freshest greens you can find.