Insalata Mista with Mint

Makes 4 side dish servings

5 cups torn mixed greens

½ cup halved yellow or red cherry tomatoes

3 Tablespoons snipped fresh mint

2 ounces thinly sliced fresh mozzarella

¼ cup Greek olives, pitted (optional)

2 Tablespoons dry white wine

2 Tablespoons balsamic vinegar or red wine vinegar

1 Tablespoon extra virgin olive oil

1/8 teaspoon sea salt

1/8 teaspoon freshly ground black pepper

Gently toss together the mixed greens, tomato halves, mint and mozzarella in a large mixing bowl. If desired, add olives.
Stir together wine, vinegar, olive oil, salt and pepper in a small bowl. Pour dressing over salad mixture; toss gently. Serve immediately with fresh baguette slices.

Recipe courtesy of Chef Bev Shaffer