4 T. juice from Vermouth marinated onions

1/2 tsp. sugar

1/2 lemon, zested and juiced

6 C. Spring Mix and 2 C. Arugula,

1 pear, thinly sliced

Kosher salt and Freshly ground black pepper

1/4 C.  Asiago cheese, shaved or grated

Quartered or chopped Vermouth marinated onions

Thin breadsticks for swizzle sticks

Martini olives, pitted and speared with a plastic sword

Combine oil, vermouth from onions, and sugar in a shaker, seal and shake, not stir. . Place Arugula and Spring Mix in a bowl, drizzle lightly with vinaigrette, toss to coat and then squeeze juice from 1/2 lemon onto the salad. Add onions, pear and salt and pepper to taste. Toss.. Place tossed greens in individual martini glasses. Top with shaved or grated Asiago cheese. Presentation: Serve in a Martini glass, on a small plate topped with a napkin, and add a breadstick to the glass as a swizzle stick! Garnish with a few strips of lemon zest or small lime wedges.

 

Yield:

Calories:

Fat:

Fiber: