Seasonal Summer Greens Recipe

Prepare greens and produce

Wash and thoroughly dry the mixed baby lettuces using a salad spinner or clean kitchen towels. Place 6 cups of mixed greens in a large mixing bowl. Halve the cherry tomatoes, thinly slice the radishes, and thinly slice the cucumber into half-moons. Add the vegetables to the bowl.

Chop herbs

Finely chiffonade or mince the basil and mint and finely snip the chives. Measure 2 tablespoons total of mixed fresh herbs and sprinkle them into the bowl with the greens and vegetables.

Prepare goat cheese and nuts

Crumble 4 ounces of soft goat cheese into small, rustic pieces. Toast 1/2 cup walnuts in a dry skillet over medium heat, stirring frequently, until fragrant and lightly browned (about 3–4 minutes). Let cool, then roughly chop. If using croutons, have 1/2 cup ready.

Reserve the goat cheese and walnuts separately until assembly so the cheese stays creamy and the nuts remain crunchy.

Make the vinaigrette

In a small bowl or mason jar combine 3 tablespoons fresh lemon juice, 1 tablespoon sherry wine vinegar, 1 tablespoon honey, 1 teaspoon Dijon mustard, and 1 tablespoon finely minced shallot. Season with 3/4 teaspoon sea salt and 1/2 teaspoon freshly cracked black pepper. Whisk or shake to dissolve the honey and mustard.

While whisking continuously, slowly stream in 6 tablespoons extra virgin olive oil until the vinaigrette emulsifies and thickens slightly. Taste and adjust seasoning—add more lemon for brightness, a pinch more salt, or 1/2 teaspoon more honey if too tart.

Dress the salad

Just before serving, drizzle about 3 to 4 tablespoons of the vinaigrette over the greens and vegetables (start with less; you can add more to taste). Gently toss with tongs or salad hands to coat leaves evenly without bruising them.

Add cheese, nuts, and finishing touches

Scatter the crumbled goat cheese over the dressed salad, then sprinkle the toasted chopped walnuts and croutons. If using, add 1 teaspoon lemon zest, a teaspoon of extra virgin olive oil lightly drizzled, and 1/4 cup microgreens or edible flowers for a seasonal touch.

Taste a leaf and adjust with a small pinch of salt, more cracked pepper, or a splash more vinegar or lemon if needed. Serve immediately on chilled plates to keep the greens crisp.