Serves 4
6 ounces baby lettuce leaves and chard leaves mixed (remove ribs)
8 ounces feta cheese, crumbled
20 pitted kalamata olives
1/3 cup candied pecans
2 tablespoons white vinegar
1/4 cup extra-virgin olive oil
8 (4-inch) wedges watermelon
6 teaspoons aged balsamic vinegar, divided
Combine lettuce mix, feta cheese, olives, and candied pecans in a large bowl. Whisk together white vinegar and oil in a medium bowl. Add half of vinaigrette to lettuce mixture. Gently toss, slowly adding more vinaigrette until mixture is coated. Place 2 wedges of watermelon on each plate; evenly drizzle each with 1 1/2 teaspoons aged balsamic vinegar. Evenly distribute lettuce mixture over watermelon wedges; serve immediately.
Combine lettuce mix, feta cheese, olives, and candied pecans in a large bowl. Whisk together white vinegar and oil in a medium bowl. Add half of vinaigrette to lettuce mixture. Gently toss, slowly adding more vinaigrette until mixture is coated. Place 2 wedges of watermelon on each plate; evenly drizzle each with 1 1/2 teaspoons aged balsamic vinegar. Evenly distribute lettuce mixture over watermelon wedges; serve immediately.
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