Fresh Herb Scones
INGREDIENTS:
1/3 c Hazelnuts, toasted & chopped
2 qt Mixed lettuces
;torn into bite-size pieces
1 c Fresh mint leaves
;loosely packed
1/4 c Italian parsley leaves
1 c Green basil leaves
;loosely packed
1/4 c Scallions, thinly sliced
2 Fresh peaches
;peeled and sliced
-or-
2 c Fresh strawberries, sliced
1/3 c Hazelnuts, toasted & chopped
2 qt Mixed lettuces
;torn into bite-size pieces
1 c Fresh mint leaves
;loosely packed
1/4 c Italian parsley leaves
1 c Green basil leaves
;loosely packed
1/4 c Scallions, thinly sliced
2 Fresh peaches
;peeled and sliced
-or-
2 c Fresh strawberries, sliced
--VINAIGRETTE DRESSING--
2 tb Raspberry vinegar 2 tb Orange juice 1 ts Dijon mustard 1/4 ts Salt 1/4 ts Freshly ground pepper 6 tb Oil (3 olive + 3 salad)
In a large salad bowl, combine all the greens and the fruit.
Make the dressing by combining vinegar, orange juice, mustard, salt and pepper. Gradually add oil, whisking it in until thoroughly blended.
Yield: 4 to 6 servings.
2 tb Raspberry vinegar 2 tb Orange juice 1 ts Dijon mustard 1/4 ts Salt 1/4 ts Freshly ground pepper 6 tb Oil (3 olive + 3 salad)
In a large salad bowl, combine all the greens and the fruit.
Make the dressing by combining vinegar, orange juice, mustard, salt and pepper. Gradually add oil, whisking it in until thoroughly blended.
Yield: 4 to 6 servings.