Spring Green Salad Recipe

Wash and dry greens

Rinse escarole, arugula, frisée, and pea shoots thoroughly in cold water. Use a salad spinner or pat dry with clean kitchen towels until leaves are mostly dry to help dressing adhere and prevent sogginess.

Trim any tough stems from escarole and frisée. Tear escarole into bite-size pieces, separate frisée into single leaves, and remove any tough lower stems from pea shoots.

Toast almonds

Place sliced/slivered almonds in a dry skillet over medium heat. Toast, stirring frequently, until fragrant and lightly golden (2–4 minutes). Watch closely to avoid burning. Transfer immediately to a small bowl or plate to cool.

Combine ingredients

In a small jar or mixing bowl, add lemon juice, lemon zest, white wine vinegar, Dijon mustard, and honey. Whisk to combine until smooth.

While whisking continuously, drizzle in the extra-virgin olive oil to emulsify the dressing. Continue whisking until the vinaigrette is slightly thickened and homogeneous (about 30–60 seconds).

Season with fine sea salt and freshly ground black pepper. Taste and adjust: add a pinch more salt, 1/2 tsp more honey for sweetness, or 1/2 tsp more lemon juice for brightness as needed.

If you prefer a stronger lemon aroma, let the vinaigrette sit 5–10 minutes to allow the lemon zest to infuse the oil. Shake or whisk again before using.

Combine greens

In a large mixing bowl, add the prepared escarole, baby arugula, frisée, and pea shoots. Gently toss to combine so the different textures are evenly distributed.

Add about 2 tablespoons of vinaigrette to the greens and toss gently with salad tongs or clean hands to coat evenly. Add more dressing, 1 tablespoon at a time, until the leaves are lightly but evenly dressed. Avoid overdressing — the salad should be lightly glossy, not soggy.

Taste a leaf; season with additional salt or a squeeze of lemon wedge if needed.

Add cheese and almonds

Scatter the LaClare crumbled goat cheese over the dressed greens in large, even crumbles. Sprinkle the toasted almonds over the top for crunch.

If desired, finish with a light dusting of flaky sea salt and a few grinds of black pepper. Serve immediately with lemon wedges on the side.