Sorrel salad

Yield: 4 servings

Measure Ingredient
1 bunch Fresh sorrel; tough stems removed,
About 1 cup; loosely packed
1 cup Mesclun salad mix
⅓ cup Extra-virgin olive oil
3 tablespoons Balsamic vinegar
2 tablespoons Honey
1 tablespoon Lemon juice
Salt; to taste
Freshly-ground black pepper; to taste
¼ cup Finely-julienned Smithfield ham
(or use prosciutto)
¼ cup Crisp French bread croutons

In a large bowl toss sorrel and salad greens together. In a separate bowl, whisk to combine the oil, vinegar, honey, and lemon juice. Season dressing with salt and pepper. Pour dressing over greens and toss. Add ham and croutons, toss, and serve. This recipe yields 4 servings.

Recipe Source: MICHAEL’S PLACE with Michael Lomonaco From the TV FOOD NETWORK - (Show # ML-1C12 broadcast 04-16-1998) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...

~or- MAD-SQUAD@...

04-16-1998

Recipe by: Michael Lomonaco

Converted by MM_Buster v2.0l.

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