Mix green salad, garden fresh. Found everyday of the year at the French open markets.
Take a select few from each of the Green Garden Salad team:
Parsley,
Thyme,
Basil,
Roquette,
Red Oak,
Spinach,
Mint,
Mache (lamb' lettuce,)
Chicory,
Green Onions,
and
Mustard greens.
Let them rinse off and take a break while you whip up a taste lesson to inspire the team.
In a blender cream: Ten roasted hazelnuts, a clove of garlic, a few dried pears, lemon zest, Roquefort blue cheese, balsamic and olive oil (salt and black peppercorn to taste.) When the sauce is creamy let it coat the greens lightly.
Add slices of Fresh pear, some crumbles of Roquefort and chopped roasted hazelnuts on top.
Serve with a warm baguette and a glass of Medoc.
