1 tablespoon sherry vinegar
¼ teaspoon salt, or to taste
¼ teaspoon freshly ground black pepper
1 teaspoon minced fresh tarragon
3 tablespoons walnut oil
5 oz Mache
1 cup seedless grapes, such as Flame, cut in half lengthwise
¼ cup salted almonds, preferably Marcona Almonds
Place the vinegar, salt, pepper, tarragon, and oil in a small glass jar and shake vigorously to combine. Just before serving, add the grapes to a large bowl and drizzle some of the sherry vinaigrette over them, tossing to coat. Add the mache to the bowl and drizzle with half of the remaining vinaigrette, tossing gently to coat the leaves. Add more dressing as desired. Transfer the salad to a flat platter and scatter the almonds over it. Serve immediately. Serves 3.
Things of Spring Salad
8oz Asparagus tips blanched to al dente
8oz Trout smoked
2T Olive Oil Extra Virgin
1T Lemon Juice fresh squeezed
Salt and Pepper to taste
In a medium sauce pan melt butter over med heat, add morels and cook 3 to 5 minutes or until morels are soft, remove from heat. On a large plate mound Mache salad, sprinkle with morel mushrooms, asparagus and smoke trout. Drizzle olive oil and squeeze fresh lemon, salt and pepper to taste.
Mache Shrimp and Grapefruit Salad (AKA Spring Tonic Salad)
5 oz Mache
1 Grapefruit medium peeled and segmented
8 to 10 Shrimp Cooked, peeled and deveined
I like to toss my cooked shrimp with a dash of oil and some chili powder to give it a little kick and added flavor2T Olive Oil Extra Virgin 1Lime Salt and Pepper to taste On a large plate mound Mache, then place grapefruit segments and shrimp alternating. Drizzle with oil and squeeze fresh lime over salad and enjoy.