Mediterranean Salad

Dressing

½ cup red wine vinegar

6 tablespoons water

2 tablespoons olive oil

2 teaspoons honey

1 teaspoon Dijon mustard

½ teaspoon salt

¼ teaspoon black pepper

1 teaspoon dried oregano

½ teaspoon dried basil

Salad

1 large artichoke heart (canned) quartered

2 grape tomatoes, halved

¼ cup chopped English cucumbers

¼ cup canned cannellini beans, drained and rinsed

1 tablespoon grated parmesan cheese

2 tablespoons sliced kalamata olives

1½ cups mixed greens

1 tablespoon roasted pine nuts

For the dressing: Whisk together the red wine vinegar, water, honey, Dijon mustard, salt, black pepper, oregano and basil in a medium size bowl. While you are still whisking slowly pour in the olive oil. Makes enough dressing for about 6 salads.

To assemble and serve: Pour about 2 ounces of dressing into a quart jar. Layer salad ingredients in the order listed. When ready to eat, dump contents into a bowl and toss gently to distribute dressing.

Serves one.

Farmer's Fridge, Chicago