Cozy Grape Salad Recipe

Prepare vegetables

Rinse and thoroughly dry the mixed greens using a salad spinner or clean kitchen towels. Rinse grape tomatoes, drain, and pat dry; halve them if they are larger than bite-size. If using red onion, slice very thinly and separate into rings. Measure out shredded carrots and set all components in a large mixing bowl.

Add cheese and nuts (optional)

If using, crumble feta or goat cheese and lightly toast the sliced almonds or chopped walnuts in a dry skillet over medium heat for 2–3 minutes until fragrant; cool slightly. Add cheese and nuts to the bowl with the greens, tomatoes, and carrots.

Toss gently with vinaigrette just before serving (see vinaigrette directions). Serve immediately.

Combine base ingredients

In a medium bowl or a jar with a tight-fitting lid, add the white wine vinegar, Dijon mustard, honey, minced shallot, minced garlic, and fresh lemon juice. Whisk or shake to combine thoroughly.

Emulsify

Slowly stream in the extra-virgin olive oil while whisking constantly to emulsify the dressing. If using a jar, add the oil, secure the lid, and shake vigorously until the dressing is smooth and slightly thickened.

Season and adjust

Stir in sea salt and freshly ground black pepper. Taste and adjust balance: if too sharp, add a little more honey (½ tsp at a time); if too thick or intense, whisk in up to 1 tablespoon water to reach desired consistency. Let the vinaigrette rest for 5–10 minutes to allow the shallot and garlic to mellow.

Dress salad

Just before serving, drizzle about 2–3 tablespoons of vinaigrette over the prepared salad (start with less; you can always add more). Toss gently to coat all ingredients evenly. Serve remaining dressing on the side.