From the Executive Kitchen of Salad Savoy Corp. and Tony Merola, Executive Chef
3/4 cup olive oil
3 tablespoons balsamic vinegar
1 tablespoon fresh lemon juice
1 large garlic clove, pressed
4 teaspoons Dijon mustard
4 teaspoons snipped fresh chives
Salt to taste
Pepper to taste
2 to 3 heads white and violet Salad Savoy® leaves
2 ounces blue cheese
2 ounces goat cheese
2 ounces toasted pecan pieces
- In a medium bowl, whisk together the oil, vinegar, lemon juice, garlic, mustard, chives, salt and pepper. Let stand for 1 hour or longer to blend flavors.
- In a large bowl, combine the remaining ingredients. Toss with the salad dressing, and serve.