SALAD Of MESCLUN GREENS AND TREVISANO

By akselden

Ingredients

• FOR BUTTERMILK GODDESS DRESSING:
• 5 ounces mesclun, or spring mix greens,
• washed and dried
• head, about 7 ounces, radicchio
• trevisano
• 3 baby red beets
• 2 each spring onions, asparagus spears
• and shiitake mushrooms
• tablespoon diced chives
• 1/2 tablespoon scallions cut on bias
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 1 tablespoon green goddess herb mix,
• preferably Penzeys Spices
• 4-6 ounces bleu cheese, sliced, preferably
• Bayley Hazen Blue cheese

Preparation

Step 1

Remove wilted outer leaves of radicchio; core, wash, dry and julienne.
Combine with mixed greens in large mixing bowl. Shave vegetables on mandoline or with vegetable peeler, reserving enough whole beet to blanche in water and cube for decoration. Add shaved vegetables, chives and scallions to mixed greens.