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Frequently paired with
The best thing to pair and share with MIXED GREENS
Ingredients
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Salad
Dressing
Method
Prep
Rinse and dry greens
Rinse mixed salad greens in cold water and spin or pat dry thoroughly so dressing won't be diluted. Tear any large leaves into bite-sized pieces and place in a large salad bowl.
Prepare tomatoes
Rinse cherry tomatoes, remove stems, and halve them (or quarter if very large). Add to the bowl with the greens.
Shave cheese
Using a vegetable peeler or a sharp knife, shave or thinly slice Parmigiano-Reggiano into long curls. Reserve about 1 cup for the salad; keep a few extra shavings for garnish if desired.
Make dressing
In a small bowl or jar combine red wine vinegar, Dijon mustard, honey, minced garlic, sea salt, and freshly ground black pepper. Whisk briefly to combine.
Assemble
Just before serving, pour about two-thirds of the dressing over the greens and tomatoes (reserve the remainder to allow guests to add more). Gently toss the salad with tongs or salad servers until leaves are evenly coated but not soggy.
Scatter the shaved Parmigiano-Reggiano over the dressed greens, then sprinkle the croutons on top. If desired, finish with a light drizzle of the reserved dressing and a crack of black pepper.
Serve immediately on chilled plates or bowls so the greens stay crisp.