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Try this Mesclun Spring Greens with Grilled Roma Tomatoes recipe, or contribute your own. "Balsamic Vinegar" and "Olive oil" are two of the tags cooks chose for Mesclun Spring Greens with Grilled Roma Tomatoes.
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In a large mixing bowl and add salt and pepper and 5 ounces aged balsamic vinegar. Stir until salt is dissolved. Add extra virgin olive oil, whisking a little oil at a time. Cut two tomatoes in half. Toss tomatoes with the remaining 1 ounce balsamic vinaigrette and grill for 3 minutes. Add 8 ounces mesclun to bowl and drizzle with vinaigrette. Serve. Yield: 2 servings Recipe by: CHEF DU JOUR SHOW #DJ9289 - TIMOTHY DEAN
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