Mesclun, Berries & Feta

June 28, 2010

My salad days—When I was green in judgment.
~William Shakespeare

Blithe, lithe designer greens.

Mesclun is a diverse blend of young, dainty salad leaves which originated in Provence. The traditional amalgam included precise proportions of wild chervil, arugula, leafy lettuces and endive. Modern iterations may fuse spinach, arugula, Swiss chard, chicory, mustard greens, endive, fennel, dandelion, frisée, mizuna, mâche, purslane, radicchio, sorrel, and even edible flowers. A treat for the eye, mesclun touches upon varied tastes and textures: bitter, sweet, tangy, crunchy and silky. When tart blueberries, brisk feta cheese and nuts are added to the mix, the medley becomes nearly symphonic.

Mesclun derives from the Provençal words mesclom or mesclumo, which are rooted from misculare, a Latin word meaning “to mix.”

MESCLUN, BLUBERRIES, FETA & HAZELNUTS WITH CHAMPAGNE VINAIGRETTE

1/2 C hazelnuts, lightly toasted and chopped
Large bunch of mesclun (about 12 C loosely packed)
1 C fresh blueberries
1 C Greek or French feta cheese, crumbled

Champagne vinaigrette

In a large wooden bowl, gently toss greens with champagne vinaigrette, hazelnuts and blueberries. The vinaigrette is meant to lightly coat, not drench the mesclun. Arrange on plates, and top with crumbled feta.

Champagne Vinaigrette

1 C extra virgin olive oil

1/4 C champagne vinegar
2 T Dijon mustard
2 t honey
1/2 shallot, peeled and minced
1 t sea salt
1/2 t freshly ground pepper

In a bowl, whisk together the mustard, vinegar, honey, shallot, salt and pepper. While whisking constantly, slowly drizzle in the oil in a narrow, steady stream. Cover and chill at least 30 minutes or up to 3 days. Taste for seasoning, not with your finger, but with whatever greens you are serving.

Pourboire: You are the maestro here as always, so freely substitute other toasted nuts such as almonds, pine nuts, walnuts and create any olio of available greens or differing vinaigrettes.

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