There are a wide variety of salad greens available in Vermont, spanning across several plant families, each bearing a unique history and taste. The versatility of greens, in flavor, shape and application, is enormous! They can accompany any type of dish and, many varieties can be eaten raw or cooked. No matter what the season, fresh greens can end up on your plate.
Make a simple vinaigrette and simple salad more interesting with freshly grated Parmesan.
Greens With Parmesan Vinaigrette
- 1/3cupfreshly grated Parmesan cheese
- 3Tbspextra-virgin olive oil
- 2Tbspwhite-wine vinegar
- 1/2tspfinely chopped garlic
- 1/2TbspDijon mustard
- 8cupsmixed salad greens
- Salt & pepper to taste
- Whisk Parmesan, oil, vinegar, garlic and mustard in a small bowl. Season with salt and pepper. Toss with salad greens.