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