Insalata Mista All'italiana Recipe
Mixed Greens Served in Valter's EVOO and Balsamic Dressing with Shaved Fontina Cheese
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Ingredients
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Insalata
Valter's EVOO & Balsamic Dressing
Method
Insalata
- 1
Prepare vegetables
Wash and thoroughly dry the mixed salad greens using a salad spinner or clean kitchen towels. Halve the cherry tomatoes, thinly slice the cucumber and red onion. Place all prepared vegetables in a large mixing bowl.
- 2
Add cheese
Using a vegetable peeler or mandoline, shave slices of Fontina cheese and loosely toss them with the prepared greens and vegetables. Reserve a small handful of shavings to finish the plated salad.
Valter's EVOO & Balsamic Dressing
- 3
Emulsify dressing
In a small bowl or jar, combine the balsamic vinegar, lemon juice, Dijon mustard, honey (if using), salt, and pepper. Whisk or shake vigorously to combine. While whisking, slowly stream in the extra-virgin olive oil until the dressing is glossy and emulsified. Taste and adjust seasoning — add more salt, pepper, or a touch more honey if the dressing is too tart.
- 4
Dress the salad
Just before serving, drizzle approximately 2 to 3 tablespoons of the dressing over the greens and vegetables (about half of the dressing). Gently toss using salad tongs to coat evenly, taking care not to bruise delicate leaves. Add more dressing as needed to taste, but keep the salad lightly dressed.
- 5
Plate and finish
Divide the dressed salad among 4 plates (or one large serving bowl). Scatter the reserved Fontina shavings over the top and finish with a final small drizzle of Valter's EVOO and a light crack of black pepper. Serve immediately.