Feeds 4 as an appetizer or 2 as a main course
Ingredients:
1 cup baby arugula
1 cup baby spinach
1 cup radicchio
1 cup red Swiss chard
1 cup kale
1 cup carrots, peeled and cut into matchsticks
1 cup red peppers, stemmed, seeded and cut into slices
salt and black pepper to taste
3 tbs sunflower seeds
3 tbs currants
Vanilla Balsamic Vinegar
Ingredients:
1 17-ounce bottle balsamic vinegar
2 whole vanilla beans, split (or 1 tsp vanilla extract)
Preparation:
1) Split the beans and put into the bottle of balsamic vinegar. Leave for 24 hours until the vinegar is scented with vanilla.
Vanilla Balsamic Dressing
Ingredients:
1/4 cup vanilla balsamic vinegar
3/4 cup extra virgin olive oil
1 tsp kosher salt
1/2 tsp ground black pepper
Preparation:
1) Whisk all ingredients vigorously in a bowl until emulsified. Save the rest of the dressing. It will keep for at least 2 weeks.
Assembly of Salad:
1) Mix all greens and vegetables in a large bowl. Season with salt and pepper.
2) Add 1/4 to 1/2 cup of vanilla balsamic dressing, mix well. Use more dressing if you need to.
3) Divide the vegetables into 4 bowls (if serving as an appetizer) or 2 larger bowls (as an entrée).
4) Sprinkle the plated salads with some of the sunflower seeds and currants.