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Mesclun Salad with Lemon Vinaigrette
Asparagus spears arranged "Lincoln Log style" and filled with salad

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I like to arrange the asparagus spears into a 'Lincoln log' square and put the greens in the square. I created this unique gourmet creation, it is included in my 8 course Baked Salmon Roulade Dinner Menu

Mesclun Salad with Lemon Vinaigrette
recipe and photograph created by Peggy Bucholz

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Prep Time: 30 min    Total Time: 30 min    Servings: serves 2


16 Asparagus spears, pencil size
6 ounce package mixed greens


Trim the aspargus spears to 4-inches long, steam until tender crisp; plunge into an ice bath, drain well and toss with a small amount of dressing (recipe below). Arrange 8 spears on each plate in 'Lincoln log' squares.

Put salad greens in a bowl, drizzle with dressing and give them a toss, place inside the Lincoln log squares, garnish plate with a small amount of dressing for decoration and serve this beautiful entree.

Lemony Vinaigrette Dressing

1/4 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
3/4 teaspoon minced fresh garlic
3/4 teaspoon Kosher salt
freshly cracked black pepper
3/4 teaspoon fresh Thyme leaves

Combine ingredients and stir lightly, do not emulsify or shake, leave it clear for the best presentation.

wine bottle Wine recommendation: Pinot Gris; Chardonnay

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 created by Peggy Bucholz, Fine Dining Gourmet Recipes
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established 2001