From: Carpe Diem Restaurant, Charlotte, NC. Yield: 1 serving. 1 oz. baby greens (arugula) 1 oz. romaine lettuce, rough chop 1 Tbsp. red onion, sliced 1 Tbsp. feta cheese, crumbled 10 red California seedless grapes 1 Tbsp. sherry vinaigrette as needed, almonds Sherry Vinaigrette: 1 tsp. shallot, minced 2 Tbsp. sherry vinegar 6 Tbsp. olive oil to taste, salt and pepper For vinaigrette: Whisk all ingredients together. In a medium bowl, add arugula, romaine ...
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