Mixed Greens with Olive Oil and Parmesan

I remember eating this salad many times at my Aunt Cindy and Uncle Kent's lake house.  Especially the dinner where my Mom argued the filet mignon was much too rare for my 12 year old self. I stuffed salad in my mouth to avoid telling her I wanted that bloody steak. The fabulously tasty greens kept me occupied while my filet was sent to a well-done death. So, this salad has two things going for it: it's delicious and a great confrontation avoider.

Therefore, congrats! You can now talk politics and religion all you want at the table-- just make sure this salad is there. Your guests will be too busy soaking up the olive-oily goodness that they won't want to respond to any heated debates. Now, who thinks the US would be better off in total anarchy? Or whether humans actually have free will? Of if well-done steak is disrespectful to the cow population?

Mixed Greens with Olive Oil and Parmesan  Serves: 2

2 cups mixed salad greens

2 T. extra virgin olive oil

1 t. balsamic vinegar

1.5 T. grated parmesan cheese

Salt

Pepper.

1.) Whisk olive oil, vinegar, and a pinch of salt and pepper together. Pour over greens. Add parmesan and toss. Serve with a nice, rare steak.