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Savannah Bell Salad

Savannah Bell Salad

Michael Corduff, Chef

The Log Cabin / Delaney House, www.delaneyhouse.com, Holyoke, MA

Ingredients:

  • 1 ounce balsamic vinegar glaze
  • ½ cup spiced nuts
  • 12 grape tomatoes
  • 12 red grapes
  • ¼ cup gorgonzola crumbs
  • 1 quart mescaline greens
  • 2 ounces Champagne Walnut Vinaigrette

Method:

Toss all together until coated and drizzle with balsamic glaze