Mixed Greens Salad Recipe

Prepare the produce

Wash and thoroughly dry the mixed greens using a salad spinner or clean kitchen towel. Halve the cherry tomatoes, thinly slice the cucumber, and slice the red onion very thin (so onion flavor is mild).

Place the dried greens in a large salad bowl. Add the halved cherry tomatoes, sliced cucumber, and thinly sliced red onion. If using, sprinkle the crumbled cheese and toasted nuts over the top, but hold final tossing until after dressing is added.

Combine vinaigrette ingredients

In a small bowl or mason jar, add the balsamic vinegar, Dijon mustard, honey (or maple syrup), minced garlic, salt, and freshly ground black pepper. Whisk briefly to combine so mustard and honey are dispersed.

Emulsify

While whisking constantly, slowly drizzle in the extra-virgin olive oil until the dressing comes together as a smooth emulsion. Alternatively, add all ingredients to a mason jar, seal tightly, and shake vigorously for 20–30 seconds. If the vinaigrette seems too thick or sharp, add up to 1 tablespoon of water and whisk/shake again to reach desired consistency.

Taste and adjust

Taste the vinaigrette and adjust seasoning: add a pinch more salt or 1/2 teaspoon honey if you prefer sweeter, or another 1/2 teaspoon Dijon if you want more tang. If the balsamic is very intense, a splash more olive oil or 1 teaspoon water can mellow it.

Dress the salad

Just before serving, drizzle about 3–4 tablespoons of vinaigrette over the prepared greens (start with less; you can always add more). Gently toss the salad with salad hands or tongs until ingredients are evenly coated. Taste and add more dressing if desired.

Serve

Divide the salad among 4 plates or serve family-style. If desired, finish with a small extra drizzle of balsamic vinegar or a sprinkle of freshly cracked black pepper. Leftover dressing will keep in the refrigerator for up to 5 days in a sealed container; bring to room temperature and shake before using.