House Recipe
baby mixed greens, radicchio, white wine vinaigrette (gf)
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Ingredients
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BRUNCH
Method
BRUNCH
- 1
Prepare greens
Rinse the baby mixed greens and radicchio under cold water. Spin dry or pat thoroughly with a clean towel to remove excess moisture. Tear larger leaves into bite-sized pieces.
- 2
Make vinaigrette
In a small bowl, whisk together white wine vinegar, gluten-free Dijon mustard, honey, and minced shallot until well combined. Slowly drizzle in the olive oil while whisking to emulsify. Season with salt and freshly ground black pepper; taste and adjust with a touch more vinegar or honey if desired.
- 3
Dress the greens
In a large salad bowl, add the torn greens and shredded radicchio. Pour the vinaigrette over the greens a little at a time, tossing gently after each addition until the leaves are evenly coated but not soggy.
- 4
Serve
Taste for seasoning and adjust with a pinch more salt or pepper if needed. Serve immediately as a light brunch salad.