Recipe Ingredients:

Balsamic Vinaigrette

• 2 tablespoons semi-dry red wine
• 1/2 cup balsamic vinegar
• 1/8 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 1/4 teaspoon sugar
• 1/4 cup olive oil

Mesclun Salad

• 8 cups mesclun ^[1] salad mix
• 1 medium red onion, thinly sliced
• 1 cup Toasted Farfel, recipe below

Toasted Farfel

• 1 cup farfel
  (or 2 -3 matzos broken into small pieces)
• 2 teaspoons olive oil
• 1/4 teaspoon cracked black pepper
• 2 teaspoons chopped fresh herbs
  (such as oregano, basil, garlic or chives)

1. Prepare the vinaigrette dressing. Using a wire whisk, mix the red wine, vinegar, salt, pepper, and sugar together in a medium container. Slowly add the olive oil in a steady stream, whisking until the dressing is well blended. Place in the bottom of a large salad bowl.

2. Add the mesclun mix to the bowl. Top with the sliced onion. Cover with paper towels or a dish towel and refrigerate.

3. To serve, toss the salad, arrange on salad plates, and top each with the toasted farfel.

Toasted Farfel

Preheat the oven to 375 degrees Fahrenheit. In a large bowl, mix all the ingredients together with a fork. Spread the mixture evenly in a shallow pan. Bake for 15 minutes, until golden brown in color, stirring with a wooden spoon every 10 minutes. Store in an airtight sealed bag or freeze until ready to use. Makes approximately 1 cup.

• ^[1] mixed baby salad greens; originally a mix of baby lettuces and wild greens, including chervil, arugula, mizuna, mache, and endive

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