Herb Garden Salad with Balsamic Vinaigrette

This salad has become a good base for me, it goes with everything. It can be used as a side to a main dish, or even stand alone for lunch or dinner if you add more protein to it (like chicken, fish or steak).

I like to have this extra dressing available in my fridge, so I often double up on the recipe and store it in a container to make it an easier access everytime I`m looking for something to complement my salads, I hope you enjoy it too!

Serves 6

For the salad

100g mixed organic salad leaves

2-3 tablespoon fresh parsley

3 tbsp chopped chives

3-4 tbsp mixed fresh herbs (mustard cress, coriander, tarragon, sage, mint) chopped

50g cup chopped raw walnuts or pine nuts

Salad veggies (tomatoes, avocados, onions, cucumber or whatever you have in your fridge)

For the balsamic Vinaigrette

Makes about 250ml

50ml balsamic vinegar

2-3 cloves of garlic

½ shallot, chopped

1 tbsp Dijon mustard

1 tbsp rosemary

Juice of 1 lemon

1 tsp salt

1 tsp pepper

120ml olive oil

Combine the salad ingredients in a bowl. Whisk all the vinaigrette ingredients together expect for the oil, then drizzle in the oil very slowly so it emulsifies. Add 120ml balsamic vinaigrette to the salad, toss and serve.

Lovely and simple!

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