Salade de Lille Recipe

½ cup extra-virgin olive oil
2 to 3 garlic cloves, pressed
¼ cup chopped basil, oregano,
parsley or thyme
1 tablespoon Dijon mustard
1 tablespoon lemon juice
¼ teaspoon salt
Coarsely ground black pepper
6 cups mixed salad greens
¼ cup grated Parmesan or
asiago cheese

1. Combine all ingredients, except salad greens and cheese, in a jar. Shake to blend. Place salad greens in a large bowl. Pour half the dressing over greens; toss. Sprinkle cheese on top; toss again. Store remaining dressing in refrigerator up to a week. Makes about 2⁄3 cup dressing. Serves 4.
Recipe courtesy of the Mott Family Farm, Relish Tastes of America, "Fields of Dreams," June 2008.

Per serving: 160 calories, 16g fat, 5mg chol., 3g prot., 3g carbs., 1g fiber, 180mg sodium.