Mix Salad Recipe

Prepare eggs

Place eggs in a small saucepan and cover with cold water by 1 inch. Bring to a gentle boil over medium-high heat. Once boiling, cover, remove from heat and let sit 9 minutes for firm yolks. Drain and transfer to an ice bath for 5 minutes. Peel and quarter.

Prepare tomatoes

Wash and core the tomatoes. Cut into wedges or large dice, depending on size, and place in a mixing bowl.

Assemble greens

Place mixed salad greens in a large serving bowl. Scatter the cut tomatoes over the greens.

Add cheese and pistou

Crumble the goat cheese evenly over the salad. Dollop or drizzle the pistou in small spoonfuls over the salad so its basil-garlic flavor is distributed (about 3 tsp total).

Add eggs and garnish

Nestle the quartered hard-cooked eggs across the salad. If using, sprinkle the toasted pine nuts or chopped pistachios on top for crunch.

Make the vinaigrette: in a small bowl or jar combine balsamic vinegar, Dijon mustard, honey (or maple), salt and pepper. Whisk (or shake in a jar) while slowly streaming in the olive oil until emulsified and smooth. Taste and adjust seasoning — add more salt, pepper or honey as desired.

Dress and toss: Drizzle about half of the vinaigrette over the assembled salad, then gently toss with salad tongs to coat the greens, tomatoes and eggs lightly. Add more vinaigrette to taste (reserve any extra to serve on the side).

Serve immediately: transfer to plates or serve family-style. Recommend serving promptly so the greens remain crisp. Leftover vinaigrette can be refrigerated up to 5 days.