Ingredients:
4 cups organic mixed greens, washed and dried
1 small red bell peppers, roasted, stemmed, seeded and membrane removed, chopped
1/2 cup artichoke hearts ( not marinated)
3 tablespoons freshly grated parmesan cheese
2 small fresh firm roma tomatoes, sliced ( the best you can find!)
1/2 cup chianti wine
1/2 tablespoon vegetable stock
1 tablespoon red wine vinegar
1/2 teaspoon sugar
1 garlic cloves, minced
1 teaspoon shallots, chopped
1 teaspoon parsley, chopped
1 teaspoon salt, to taste
1 pinch black pepper
3 1/2 tablespoons extra virgin olive oil
fresh basil leaves ( NOT dried)
Directions:
Chianti Vinaigrette: In a heavy-bottomed pot, heat and reduce the Chianti to 1/4 of its volume.
Pour into a mixing bowl; whisk in the vegetable stock and vinegar.
Add sugar, garlic, shallots, parsley, salt, and pepper. Let steep for 30 minutes. Slowly whisk in the olive oil. Taste and adjust seasonings if necessary.
Salad: Divide and arrange the mezclun on two salad plates.
Top with the remaining salad ingredients.
Drizzle with the vinaigrette. Garnish with the fresh basil.
Preparation time does not include roasting the bell pepper or preparing the vinaigrette.
Servings: 2
Time preparation: 10 min.
Time total: 10 min.