Ingredients
80 g | Mesclun leaves |
29 g | Pine nuts |
56 ml | Extra virgin olive oil |
2 Tbsp | Lemon juice |
1 Tbsp | Maille White Wine Vinegar |
1/8 tsp | Fine salt |
2 Tbsp | Maille Dijonnaise (Main) |
¼ dashe | Black pepper |
Directions
Preparation
1.Evenly divide mesclun onto 2 salad plates; set aside.
2.Heat small skillet over medium heat and toast pine nuts, tossing frequently, until light golden brown, about 1 minute. Once they turn a light golden brown, promptly remove the nuts from the pan and let them cool.
3.Combine olive oil, lemon juice, Maille Dijonnaise, salt and pepper in a covered container and shake vigorously until well mixed.
To serve
Pour over salad in a salad bowl and toss gently to incorporate. Top with toasted pine nuts. Serve immediately.
Add cherry tomatoes or diced red pepper for extra colour.
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