Mixed Greens, Small Recipe

In a small bowl or jar, combine the white wine vinegar, lemon juice, Dijon mustard, minced shallot, minced garlic and honey (if using). Whisk to blend.

Slowly whisk in the extra-virgin olive oil in a steady stream until the dressing emulsifies and thickens slightly. Alternatively, put all ingredients in a jar, tighten the lid and shake vigorously for 20–30 seconds.

Season the vinaigrette with 1/4 tsp salt and 1/8 tsp freshly ground black pepper. Taste and adjust: add another 1/2 tsp honey for sweetness or 1/2 tsp vinegar for more acidity if desired. Set aside at room temperature.

Wash and spin-dry the mixed salad greens; transfer to a large mixing bowl or salad bowl. Ensure greens are dry so dressing clings.

Core the tomato and cut into 1/2-inch wedges or medium dice, depending on preference. Add tomato pieces to the bowl with greens.

Peel the cucumber if desired, then slice on the diagonal into 1/4-inch thick rounds or half-moons. Add cucumber to the bowl.

Drain the fresh mozzarella and pat dry. Tear or slice the mozzarella into bite-sized pieces (about 1/2-inch pieces) and scatter over the greens, tomato, and cucumber.

Add the house-made croutons to the bowl.

Drizzle the prepared white wine vinaigrette over the salad — start with about 2 tablespoons (adjust to taste). Using salad tongs or two large spoons, gently toss the salad until all components are lightly and evenly coated. Taste and add additional dressing if desired (up to the remaining vinaigrette).

Season the tossed salad with 1/4 tsp salt and a pinch (1/8 tsp) freshly ground black pepper, tossing once more to distribute.

Transfer the tossed salad to a serving bowl or plate. Top with any remaining croutons or a light drizzle of olive oil if desired, and serve immediately so croutons remain crisp.