1/2 bag baby or spring greens
14 cherry or grape tomatoes, halved
1/4 c piñon nuts, toasted
1/4 c feta cheese
Divide greens, tomatoes, nuts and cheese equally between two plates. Drizzle with a couple spoonfuls of balsamic vinaigrette.
Balsamic Vinaigrette
3 T balsamic vinegar
1/3 c olive oil
2 t Dijon mustard
dash salt
dash ground pepper
Whisk together all ingredients.
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