Ingredients
Dressing:
1/2 cup olive oil
1/4 cup fresh mint, chopped
1/4 cup fresh basil, chopped
3 Tablespoons balsamic vinegar
1 large shallot, haved
1 large garlic clove, halved
1 teaspoon Dijon mustard
1 teaspoon salt
1 teaspoon GOLDEN BLOSSOM HONEY
Blend the above ingredients in blender or processor until completely smooth. (Can be prepared 1 day ahead. Cover and refrigerate.)
Salad:
7 cups mixed greens
1 (9 ounce) package frozen artichoke bottoms, thawed, patted dry, cut into eights
1 large red bell pepper, cut into strips
2 cups mushrooms, sliced
2 cups leftover cooked lamb meat, trimmed, cut into 1 1/4-inch strips
salt and pepper to taste
Honey Tips
Honey Flavors and Colors
Honey has different flavors and colors, depending on the location and kinds of flowers the bees visit. Climatic conditions of the area also influence its flavor and color.
Directions
Heat 1/4 cup of dressing in a skillet. Add sliced lamb and cook until just heated through. Season with salt and pepper.
Place salad on plates and top with warm lamb.
Serves: 6
