Sweet & Tangy Salad Recipe

Prepare vegetables and mix-ins

Rinse and spin dry the mixed salad greens; place in a large salad bowl. Peel half a red onion and thinly slice it into half-moons; separate slices so they don’t clump. If using cucumber, slice thinly or halve lengthwise and slice. Add the dried cranberries to the greens.

Cheese and nuts

Crumble the feta or goat cheese and sprinkle over the greens. If nuts are raw, toast them in a dry skillet over medium heat for 3–4 minutes until fragrant and lightly browned; let cool slightly, then scatter over the salad.

Toss lightly to combine the ingredients and set aside while you make the dressing so flavors meld but greens stay crisp.

Emulsify dressing

In a small bowl or a jar with a tight lid combine the champagne vinegar, minced shallot, Dijon mustard, and honey. Whisk briefly to dissolve the honey and mustard into the vinegar.

Add oil and season

While whisking continuously (or with the jar sealed, shake vigorously), slowly stream in the extra-virgin olive oil until the dressing is emulsified. Season with salt and freshly ground black pepper. Taste and adjust: add up to 1 tablespoon of water if you prefer a thinner consistency, or another 1/2 teaspoon of honey if you want sweeter balance.

Rest and incorporate flavors

Let the dressing sit 5 minutes at room temperature to mellow and allow the shallot flavor to infuse. Taste and adjust seasoning again before dressing the salad.

Dress the salad

Just before serving, drizzle about 3–4 tablespoons of vinaigrette over the salad (start conservatively). Gently toss the salad with tongs until evenly coated. Taste and add more vinaigrette, salt, or pepper as needed.

Serve immediately on chilled plates to keep the greens crisp. Leftover dressing can be refrigerated in a sealed container for up to 5 days; bring to room temperature and shake before using.