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Lemon-Dijonnaise Salad

Lemon-Dijonnaise Salad

Ingredients

  • - 2 ½ cups mesclun mix or your favorite salad greens, washed and dried
  • - ¼ cup raw pine nuts
  • - ¼ cup Maille Extra Virgin Olive Oil
  • - 2 tbsp. fresh lemon juice
  • - 2 tbsp. Maille Dijonnaise
  • - ⅛ tsp. salt
  • - Freshly ground black pepper

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.

Chef’s tip

Add cherry tomatoes or diced red pepper for extra color.


// adding new tags 11/06/2018