Composed Salad with Apple Balsamic Vinaigrette

Ingredients

For the vinaigrette:

1⁄4 cup Apple Balsamic Vinegar

1⁄4 teaspoon dried basil leaves, crushed

1 small shallot, minced

1 garlic clove, minced

Pinch red pepper flakes

1⁄2 cup extra virgin olive oil

Coarse salt and freshly ground black pepper to taste

For the platter, choose any combination:

Protein: pick 1 or 2, such as sliced chicken, hard-boiled egg halves, or strips of prosciutto

Cheese: pick 1 or 2 such as cubes of fresh mozzarella or aged Parmigiano-Reggiano, or thin rounds of goat cheese

Greens: pick 1 lettuce or another leafy green, like arugula or baby spinach

Vegetables: pick 3 or 4, raw, steamed, or grilled, such as asparagus, cherry tomatoes, and string beans

Fruit and nuts: pick 1 or more, such as grapes, apple or pear slices, raisins or another dried fruit, avocado, and almonds or walnuts

Legumes: pick 1, such as cooked beans or chickpeas

Directions

In a medium mixing bowl, whisk together the vinegar, basil, shallot, garlic, and red pepper flakes.
Gradually whisk in the olive oil until the dressing is emulsified.
Season to taste with salt and pepper.

Rinse and pat dry all raw ingredients.
Cut all ingredients into bite-size pieces or thin slices.
Lettuces and other greens can be sliced into ribbons.
Choose a large platter and place one ingredient at a time, going from left to right.
Pass the vinaigrette on the side so each person can add as much or as little as they want.

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