Saturday, August 15, 2009
Mesclun Greens with Black Cherry Balsamic Vinaigrette
In Bar Harbor, a new store opened this month: Fiore LLC. I had seen this type of store in Paris a few years back, a store that lets you taste a large variety of extra-virgin olive oil so that you can selected exactly the one flavor you like best (think wine tasting!). I must admit I've been a extra-virgin olive oil collector ever since.
Fiore has a selection of mild, fruity olive oils, from Greece, Italy and Spain, and I especially liked the one with Persian Lime and Chipotle. Accompanying the olive oil, a selection of balsamic vinegars is offered. The blueberry balsamic vinegar must be the crowd favorite, because it doubles as a gift from the vacation in Maine. My favorite is the black cherry balsamic vinegar, and the white peach balsamic vinegar.
So, with my new goods of balsamic vinegar, olive oil and a raw wooden salad bowl from the raw woods store on Main street in Bar Harbor I made this salad today.
Black Cherry Balsamic Vinaigrette:
1 garlic clove, grated
1 TB black cherry balsamic vinegar (or regular balsamic vinegar)
1 ts Dijon mustard
1/4 ts soy sauce (thanks, for the tip, Melissa D'Arabian!)
a few drop of liquid sweetener (such as Fiberfit)
1/2 TB extra virgin olive oil
fresh crush pepper and Mrs. Dash garlic and herb
2 handfuls fresh greens, from the garden, Farmers market or store
some arugula salad
1/3 red bell pepper, diced
Use a wooden salad bowl (or another large, flat bowl) and whisk all the vinaigrette ingredients in the bottom of the bowl. Place the salad on top, and when ready to serve mix the salad and vinaigrette. Serve with a few slices of mozzarella!