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.