Ever since springtime arrived, I haven’t been able to get enough of salads. I could literally eat them at every meal and not get sick of them. This works out rather well, as they calorically balance out the excessive amounts of chocolate I consume daily.
I forgot to buy hearts of palm today for my favorite gourmet mesclun salad that is really my go-to side salad, so I whipped up a little something using the same maple mustard balsamic vinaigrette that I use.
It couldn’t have worked out better, since I had some prosciutto that was about to expire, and my freakish pantry is always stocked with dried mission figs and raw pine nuts. Someday I will write a post about how you could live out of my house for months, quite possibly years, before ever running out of the food in the pantry and freezers. But right now, I’ll just give you my very easy recipe:
Mesclun Greens with Figs, Pine Nuts, Prosciutto and Feta
Ingredients:
Toss all ingredients, in the ratio of your liking, together and serve. Tonight we had this salad with some chicken wings with rhubarb chipotle sauce. The salad was gone before I could even think about taking a picture of it!
Clacked by Debbie McDuffee
on Jul 13, 2009 @ 10:00 EST5EDT
