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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|Serving Size: 1 Serving (1180g)|
|Recipe Makes: 1|
|Calories from Fat: 5107 (99%)|
|Amt Per Serving||% DV|
|Total Fat 567.5g||757 %|
|Saturated Fat 78.4g||392 %|
|Monounsaturated Fat 413.8g|
|Polyunsanturated Fat 59.9g|
|Cholesterol 0mg||0 %|
|Sodium 56.1mg||2 %|
|Potassium 751.8mg||20 %|
|Total Carbohydrate 33.8g||10 %|
|Dietary Fiber 3.1g||12 %|
|Sugars, other 30.7g|
|Protein 2.9g||4 %|
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Calories per serving: 5181
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