Chef Paul’s Mixed Greens

| 06/17/2010|
5 tbsp. Olive Tap Fig Balsamic Vinegar
1/2 cup Olive Tap Extra Virgin Olive Oil
1/4 cup Roasted Walnut Oil
6 cups mixed baby greens
18 oz mild goat cheese

Put the balsamic in a small bowl. Season lightly with salt and freshly ground black pepper. Whisk in the EVOO and Walnut Oil to form the vinaigrette. Divide the salad greens among 6 plates. Drizzle the vinaigrette evenly over the greens. Crumble the goat cheese on each plate.

Serves 6.

Buon appetito,
Paul & Mario

Courtesy of Chef Paul Lindemuth and Fuller’s Second Floor