Yield: 12 Servings
|¼ cup||Strong brewed tea, such as orange pekoe or Earl Grey|
|3 tablespoons||Olive oil, preferably extra virgin|
|2 tablespoons||Raspberry-flavored vinegar|
|2 teaspoons||Dijon mustard|
|¼ cup||Snipped chives|
|\N \N||Salt & freshly ground black pepper to taste|
|\N \N||Chive blossoms & raspberries for garnish|
Note: For the salad mix called mesclun, seeds of lettuces, herbs ad leafy vegetables are combined and sown together in one garden bed.
When the plants are only three to four inches high, they are harvested. Mesclun is available at fancy greengrocers. Of course, you can use your own mix of baby lettuces, such as lamb's lettuce, oak leaf, spinach greens, cress or rocket.
In a small bowl, whishk together tea, oil, vinegar and mustard until smooth. Stir in chives and season with salt and pepper. Toss mesclun with the vinaigrette in a large bowl. Scatter chive blossoms and raspberries over the top and serve.
Entered by: Diane Pahl (1:2410/120) Recipes from: Eating Well, The Magazine of Food and Health (tm) ISSN 1064-16399