Mixed Greens Recipe

Make vinaigrette

In a small bowl or jar, combine 3 tablespoons balsamic vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey, 1/2 teaspoon minced garlic, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Whisk briefly to combine.

While whisking constantly, slowly pour in 6 tablespoons extra-virgin olive oil until the dressing emulsifies and becomes glossy. Taste and adjust seasoning—add more salt, pepper, or honey if desired. If using a jar, secure the lid and shake vigorously for 20–30 seconds.

Prepare greens

Place 6 cups of mixed salad greens in a large salad bowl. If greens are wet, spin or pat them dry so dressing adheres properly.

Add 1 cup grated Parmesan cheese and 1 cup croutons to the bowl, reserving a small handful of Parmesan and croutons for garnish if desired.

Drizzle 2 tablespoons extra-virgin olive oil over the greens and then pour about 3–4 tablespoons of the prepared balsamic vinaigrette over the salad (start with less; you can add more to taste).

Gently toss the salad with tongs or clean hands until the greens are evenly coated with dressing and olive oil, taking care not to bruise delicate leaves.

Season the tossed salad with 1/2 teaspoon flaky sea salt and 1 teaspoon freshly ground black pepper, distributing evenly. Taste and add additional dressing, salt, or pepper if desired.

Transfer the salad to serving plates or leave in the bowl. Finish with the reserved Parmesan and croutons on top for presentation and serve immediately.