Herb Bowl Recipe

Prepare herbs

Rinse all herbs and salad greens thoroughly in cold water. Spin or pat dry until no excess moisture remains. Trim any large stems: coarsely chop parsley and cilantro; stack basil leaves and slice into thin ribbons (chiffonade); mince chives, tarragon, mint, and dill roughly so they remain bright and tender.

Assemble greens and herbs

In a large bowl, combine the 4 cups mixed salad greens with the chopped herbs (parsley, cilantro, chives, tarragon, mint, dill, basil). Toss gently with clean hands or salad tongs to distribute the herbs evenly without bruising the leaves.

Add cheese and finish

Using a vegetable peeler or a sharp knife, shave or thinly slice the aged Gouda and scatter over the top of the herb-greens mixture. Reserve a few shavings for garnish. Keep the bowl at room temperature while you prepare the vinaigrette so the cheese softens slightly.

In a small bowl or jar, combine the lemon juice, orange juice, Dijon mustard, honey, minced shallot, and white wine vinegar. Whisk briefly to emulsify the mustard and honey into the citrus.

Slowly drizzle in the extra-virgin olive oil while whisking constantly (or put the lid on the jar and shake vigorously) until the dressing is fully emulsified and slightly thickened.

Season the vinaigrette with sea salt and freshly ground black pepper, taste, and adjust: add more honey if you prefer sweeter, more lemon juice for brighter acidity, or a pinch more salt to bring out flavors.

Let the vinaigrette sit for 5 minutes to allow the shallot to mellow and the flavors to meld, then whisk or shake again before using.

Dress the salad: just before serving, drizzle roughly 3 tablespoons of vinaigrette over the herb bowl (reserve extra for guests). Toss gently to coat the leaves and herbs evenly; avoid overdressing. Taste and add more vinaigrette or a squeeze of lemon if needed.

Serve immediately, garnished with the reserved Gouda shavings and a light grind of black pepper. Pass extra vinaigrette alongside.