Barrel Aged Balsamic Vinaigrette

BARREL AGED BALSAMIC VINAIGRETTE SALAD MIX

3 HEAD	Radicchio- Shredded	* washed and shredded- match stick width
3 HEAD	Belgium Endive- Sliced	* washed and sliced-short way- match stick width
2 QTS	Baby Spinach Leaves	* washed and destemmed

1. Prepare above items- pat dry or dry in a spinner
2. To hold in refrigerator: place in bain marie- paper towels on bottom and on top
3. Toss with dressing in a salad mixing bowl when ready to serve

BARREL AGED BALSAMIC VINAIGRETTE

2 FL OZ	Wine Country Kitchens Barrel Aged Balsamic Vinegar
2 FL OZ	Wine Country Kitchens Calif Extra Virgin Olive Oil
1 TBSP	Lemon Juice
1 TBSP	Fresh Garlic	* 2 medium cloves finely minced
1/4 TBSP	Sea Salt
1/4 TBSP	Cracked Black Pepper
1/4 TBSP	Dijon Mustard

1. Place Vinegar, Lemon Juice & Mustard In A Clean Mixing Bowl
2. Add Garlic & Spices- Whisk Vigorously Until Salt Is Dissolved
3. Whisk In Olive Oil
4. Chill For At Least 2 Hours Prior To Serving

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Barrel Aged Balsamic Vinaigrette

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