6 cups Mesclun Greens
¾ cup Balsamic Dressing
1 tablespoon pine nuts
¼ pound Roquefort cheese (optional)
8 round croutons (optional)
Mesclun is a mixture of tender baby leaves and herbs. If the salad is not prewashed, wash, rinse and dry. Mix greens with pine nuts and dressing and divide between four large plates. Garnish each plate with a slice of Roquefort cheese and two croutons.
1 teaspoon Dijon mustard
2 tablespoons plus 1 teaspoon balsamic vinegar
½ cup extra virgin olive oil
1 teaspoon expeller-pressed flax seed oil
Source: Sally Fallon's Nourishing Traditions 2nd Edition, p. 179.