Alfalfa sprout Salad with Greens and Beets in Balsamic Vinaigrette

Alfalfa belongs to the legume family and is popular as an addition to salad or sandwich. 

Ingredients:

2 cups mesclun mixtures 
1/4  cups roasted beets ( red and orange beets for color) 
1/2  cup alfalfa sprout
1/4 cup pitted olives

Dressing:

2 Tbs balsamic vinegar
1/4  tsp. sugar
6 Tbs olive oil
1/2 minced shallots
salt and pepper to taste                                                        

Preparation:

Wash and refrigerate greens in a colander covered with damp towels until use. Also refrigerate the roasted beets and washed alfalfa sprout. I always like to serve my salad cold.

Mix all dressing ingredients together in a bottle and shake vigorously to make an emulsion. Test by dipping a leaf into the dressing to check the acid and salt balance.

Put  mesclun mixtures, roasted beets, alfalfa sprout and pitted olives in a  cold bowl . Pour vinaigrette over the fresh vegetables and tossed very gently not to bruise the vegetables.

Mound salad mix on a cold plate to add some height. Sprinkle some left over dressing on the plate and serve immediately. You can also sprinkle some crumble goat cheese.