Ingredients
- 1 package of 12 La Bourgeoise mini fondues.
- 4 servings of mesclun salad.
- ¾ cup of whole pitted black olives.
- ¼ cup of finely grates parmesan cheese.
- balsamic vinaigrette or pesto vinaigrette.
Preparation
- Follow instructions on label for fondues cooking.
- Combine the salad, olives, and dressing in a large bowl.
- Serve hot fondues on plates.
- Sprinkle with parmesan cheese and serve.
Balsamic vinaigrette
(4 servings)
- 75 ml of balsamic vinegar
-
150 ml of olive or canola oil
-
15 ml of Dijon mustard -
1 freshly pressed garlic clove
-
Salt and ground pepper
Mix the ingredients until the dressing is thick.
To make it thicker, use an electric mixer.
Pesto vinaigrette
(4 servings)
- 4 teaspoons of pesto (basil, pine nuts, parmesan, garlic, and olive oil) or fresh basil
- 4 teaspoons of balsamic vinegar
- 4 teaspoons of olive oil
- Salt and ground pepper
Mix the ingredients until the dressing is thick.