From Eat Fat. Lose Fat by Mary Enig and Sally Fallon
Ingredients:
6 cups mesclun (baby salad greens)
1 tablespoon toasted pine nuts
2 ounces blue cheese, sliced
1 teaspoon dijon mustard
2 tablespoons balsamic vinegar
1 teaspoon balsamic vinegar
1/2 cup extra virgin olive oil
2 teaspoons cold pressed flax oil
Directions:
1. Dressing:. 2. Mix mustard and vinegar in a bowl. 3. Add olive oil in a thin stream, whisking the whole time with a fork. 4. Add flax oil and serve immediately or store in the refrigerator. 5. Mix greens and pine nuts and dressing. 6. Garnish with sliced blue cheese.
