Extra-virgin olive oil
1/4 cup diced onions, cut 1/4-inch
1/4 cup diced zucchini, green part only, cut 1/4-inch
2 eggs, beaten until smooth with 2 tablespoons water, seasoned lightly with salt
1/2 cup grated fontina cheese
1 tablespoon finely chopped fresh chives, divided
Mesclun Salad with Balsamic Vinaigrette, recipe follows
1/4 cup balsamic vinegar
1 tablespoon Dijon mustard
1/2 cup extra-virgin olive oil
1/2 clove garlic, smashed and finely chopped
1 1/2 cups mesclun mix
1/2 cucumber, peeled, sliced and slices cut in half
1/2 cup cherry tomatoes, cut in half
1/4 small red onion, thinly sliced
1 small block Parmigiano-Reggiano
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