Fragrant garlic adds a bright, flavorful finish to fresh spring greens in this easy recipe.
⅓ cup olive oil
4 garlic cloves, minced
¼ cup cider vinegar
1½ pound mixed tender greens, such as French sorrel and baby lettuces
1. Heat oil and garlic in a small saucepan over moderate heat until fragrant, about 1 minute.
2. Stir in vinegar and immediately pour over greens. Season with salt and pepper and toss well. Serve right away.
This flavor-packed salad is both light and fresh, accented with creamy blue cheese, juicy pomegranate and crunchy candied pecans.
Farm & Larder pear vinaigrette
4-5 Seckel pears, seeded and sliced
4 Belgian endives, sliced thinly
½ cup pomegranate seeds
½ cup crumbled blue cheese
½ cup candied pecans
Fresh ground pepper
1. Rinse Mizuna greens and pat dry with paper towels, or spin dry in a salad spinner. Transfer to large mixing bowl and add sliced pear, endive and pomegranate seeds.
2. Drizzle with about ½ cup Farm & Larder pear vinaigrette, and season to taste with fresh ground pepper, adding more vinaigrette as desired. Sprinkle with candied pecans and crumbled blue cheese.