Kruse & Muer House Salad Recipe

Prepare produce

Rinse all fresh fruit and greens under cold water. Spin or pat the mixed greens dry thoroughly to avoid a soggy salad. Hull and halve the strawberries. Rinse the blueberries. Halve the grapes. Thinly slice the cucumber. Peel and cut the purple onion into very thin rings; separate the rings so they distribute evenly.

Assemble salad

In a large salad bowl, add the dried mixed greens. Scatter the halved strawberries, blueberries, halved grapes, cucumber slices, and thin onion rings over the greens. If using, sprinkle toasted sliced almonds and crumbled goat cheese or feta evenly on top. Keep the assembled salad chilled while you make the dressing, or proceed to toss immediately if serving right away.

When ready to serve, add the vinaigrette (about 3 to 4 tablespoons, or to taste) over the salad and gently toss with salad tongs until ingredients are evenly coated. Taste and adjust seasoning with a small pinch of salt or pepper if needed. Serve immediately.

Combine base ingredients

In a medium bowl or jar, whisk together the Dijon mustard and honey until smooth. Add the apple cider vinegar and freshly squeezed lemon juice and whisk to combine.

Emulsify

Slowly drizzle in the extra-virgin olive oil while whisking continuously (or secure the jar lid and shake vigorously) until the dressing thickens and emulsifies. If the vinaigrette is too thick, whisk in up to 1 tablespoon of water to reach desired consistency.

Season

Season the dressing with sea salt and freshly ground black pepper. Taste and adjust: add more honey for sweetness, more mustard for bite, or another teaspoon of vinegar for brightness.

Store or finish: Use immediately on the salad or refrigerate in an airtight container for up to 5 days. If refrigerated, bring to room temperature and shake or whisk again before using.