House Salad Recipe

Prepare vegetables

Rinse the mixed greens thoroughly in cold water, then spin or pat dry with paper towels until mostly dry. Peel and julienne or shred the carrot. Thinly slice the red onion into half-moons; if you prefer a milder onion flavor, soak the slices in cold water for 5 minutes and drain. If using, halve the cherry tomatoes and thinly slice the cucumber.

In a large mixing bowl combine the dried mixed greens, carrots, red onion, and any optional vegetables (tomatoes, cucumber). Toss gently to mix.

Make the dressing

In a small bowl or jar combine the balsamic vinegar, Dijon mustard, honey, minced garlic, salt, and pepper. Whisk together until smooth. Slowly drizzle in the olive oil while whisking constantly (or close the jar and shake vigorously) until the dressing is emulsified and slightly thickened. Taste and adjust seasoning (add more salt, pepper, or a pinch more honey if too tart).

If making ahead, store the vinaigrette refrigerated in a sealed container for up to 5 days and bring to room temperature and shake well before using.

Just before serving, pour about 2 to 3 tablespoons of the balsamic vinaigrette over the salad (start with less — you can always add more). Gently toss the salad with tongs until ingredients are evenly coated. Taste and add more dressing if desired.

Divide the salad among 4 plates or one large serving bowl. Sprinkle with optional garnishes such as parmesan shavings and toasted nuts. Serve immediately.