Spring Greens Salad w/ Mustard Vinaigrette

In Spring months, I like to add tender-crisp green veggies to my salad. If your farm box or garden contains edible flowers, they’re a lovely, happy addition.

baby greens

Spring green vegetables like fresh peas and asparagus chopped to bite size

1 tablespoon minced shallot or garlic

1 teaspoon Dijon mustard

1/4 cup red wine vinegar

3/4 cup extra virgin olive oil

tender herbs, edible flowers, shaved parmesan cheese (optional garnish)

kosher or sea salt

Put minced shallot and/or garlic in a large bowl and cover with red wine vinegar. Add mustard and a pinch of salt. Mash mixture with a wire whisk and set aside.

Wash baby greens and set aside.

Blanche Spring veggies: bring a pot of salted water to boil. Add veggies and remove or strain when tender-crisp, after about two minutes.

Finish vinaigrette: Slowly pour olive oil into the vinegar mixture while vigorously whisking. Stop before using all of the oil and taste. If it’s too acidic, add more olive oil. Pour most of the dressing into a jar and save in the fridge for the rest of the week.

To the large bowl holding vinaigrette, add the greens and veggies and toss. For 5 cups of vegetables, I use about 1 tablespoon of dressing. Garnish with herbs, flowers, and parm (if using).