GREEN SALAD & VINAIGRETTE - 4/5/2010
Use escarole, butter lettuce, mixed baby greens, arugala, radicchio or a combination. Place 4-6 large handfuls of greens in a salad bowl. Slice in ripe avocado, fresh garden tomatoes, hearts of palm and green onion. Place ½ to 1 tsp of Kosher salt in your salad spoon and fill with wine or balsamic vinegar. Stir until salt dissolves slightly. Add to greens. Fill spoon three times with Hillstone Extra Virgin Olive Oil and add to greens. Add fresh ground pepper to taste. Toss salad and serve as a first course or as an ending to your meal.
