Spring is the perfect time of year to start stopping by your farmer’s market to see what’s fresh. Varieties of greens are always the first tender goodies to present themselves for harvest, but we know that if you haven’t tried some of the greens before, working with new veg can be intimidating. That’s when this recipe comes in handy: we used the greens that were available, but the dressing is a simple vinaigrette that can pull any number of greens together in a simple salad that will pair with just about anything.
Mixed Greens with Mustard Dressing
Take advantage of the farmers’ market in spring to get the freshest, highest quality ingredients for this salad with a variety of greens. For the best flavor, take a moment to scrub up and massage the dressing into your greens, which breaks up the naturally hydrophobic surface of the leaves to make sure you get max flavor in every bite.
Servings: 6 (106 g )
Prep Time: 10 min.
Cook Time: 10 min.
- 2 Tbsp. white wine vinegar
- 2 Tbsp. Dijon mustard
- 2 Tbsp. minced shallot
- 1 clove garlic, minced
- ¼ cup olive oil
- Pepper, to taste
- 6 cups chopped frisée
- 2 cups chopped radicchio
- 2 heads Belgian endive, sliced
- 2 Tbsp. chopped fresh chives
- 2 Tbsp. fresh cilantro
- 2 Tbsp. fresh tarragon
- Whisk together dressing ingredients.
- Toss salad ingredients in large bowl.
- Toss salad with dressing to serve.