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Balsamico & Extra Virgin Greens
From Dorothy McNett's recipes at www.dorothymcnett.com. If you don't have Balsamico Traditonale, (very special, but very pricey as well) use one that has been aged at least 8 years, and I love the brand Mediterraneo Balsamic vinegar, aged 18 years.
best quality fresh green leaves (endive, baby spinach, delicate lettuce...)
Wash and thoroughly dry the leaves and arrange on beautiful plates. Shave some cheese over the leaves. Drizzle with a little olive oil, drop or drizzle on the Balsamico Traditionale. Add salt and pepper as desired. Listen to great music, slowly enjoy this wonderful experience.
Recipe created 2002-05-15.