Grilled Vegetable Salad with Mustard Herb Dressing A delicious medley of warm spring vegetables to please every palate.
1 tablespoon red wine vinegar,
2 teaspoons Dijon-style mustard,
1 large garlic cloves, minced,
3 tablespoons extra virgin olive oil,
1 tablespoon water,
1 to 2 tablespoons plus more for garnish finely chopped mixed fresh herbs,
as needed salt and pepper,
1 pkg. (12 oz.) DOLE® Vegetable Medley,
1 cup DOLE Snap Peas,
1 individual red bell pepper, cut into 1/2-inch pieces,
1 small red onion, quartered lengthwise,
1-1/2 tablespoons olive oil,
1 pkg (8 oz.) DOLE Field Greens,
1/2 cup (optional) goat cheese, crumbled,
Step 1: Mix vinegar, mustard and garlic in small bowl. Whisk in olive oil and water. Add herbs; season with salt and pepper.
Step 2: Combine blanched and raw vegetables in bowl. Add olive oil and toss to coat; season with salt and pepper. Cook vegetables in grill pan over medium heat, turning frequently, until slightly charred and just tender, about 5 to 7 minutes.
Step 3: Place salad blend in large bowl; add half the dressing and gently toss to coat. Arrange salad on serving platter or on individual plates and top with grilled vegetables; drizzle with remaining dressing. Sprinkle with goat cheese and more fresh herbs, if desired.