"Garden greens are abundant throughout the summer and into early fall. a variety makes this salad interesting both in texture and colour. When mixed with fresh nectarines and finished with a zesty dressing, it comes alive and tickles the senses! - Chef Mark Picone, Vineland ON
Prep Time15 mins
INGREDIENTS
DRESSING
1 red chili, finely chopped
½ cup extra virgin olive oil
3 tbsp *Niagara Ice Wine vinegar
1 tbsp maple syrup
¼ cup freshly chopped mint
2 tbsp chives, snipped
Sea salt to taste
SALAD
1 *Boston bibb lettuce, washed and dried
1 *romaine lettuce, washed and dried
1 *red leaf lettuce, washed and dried
3 Ontario nectarines, cut into wedges
½ red onion, thinly sliced
DIRECTIONS
DRESSING
1
In a small bowl combine ingredients and set aside.
Tip: In substitution of Niagara Ice Wine Vinegar, may use sherry vinegar or red wine vinegar.
SALAD
2
Tear lettuce into bite sized pieces and place in a large sald bowl. Add nectarines and onion. Whisk dressing, pour over greens and toss lightly. Serve on cold sald plates.
Suggested wine pairing: Riesling from the Niagara-Peninsula
Ingredients
DRESSING
1 red chili, finely chopped
½ cup extra virgin olive oil
3 tbsp *Niagara Ice Wine vinegar
1 tbsp maple syrup
¼ cup freshly chopped mint
2 tbsp chives, snipped
Sea salt to taste
SALAD
1 *Boston bibb lettuce, washed and dried
1 *romaine lettuce, washed and dried
1 *red leaf lettuce, washed and dried
3 Ontario nectarines, cut into wedges
½ red onion, thinly sliced