Leaf. Recipe

Wash and dry the mixed baby greens, basil and mint thoroughly in a salad spinner or by gently blotting with paper towels. Tear any large lettuce leaves into bite-size pieces. Place the greens and herbs in a large mixing bowl and chill briefly while you prepare the rest.

Prepare the vegetables: thinly slice the cucumber and radishes, halve the snap peas lengthwise and dice the avocado. Add the cucumber, radishes and snap peas to the bowl with the greens. Hold the avocado aside to add right before serving to avoid browning.

Toast the walnuts and pumpkin seeds in a dry skillet over medium heat for 3–5 minutes, stirring often, until fragrant and lightly browned. Transfer to a plate to cool. Roughly chop the walnuts once cool. Crumble the chèvre or feta and set aside.

Make the dressing

In a small bowl or jar, combine the lemon juice, white wine vinegar, Dijon mustard and honey. Whisk until smooth. Slowly stream in the olive oil while whisking (or close the jar and shake vigorously) until emulsified. Stir in the minced garlic, chopped parsley, chives and optional tarragon/dill. Season with the sea salt, black pepper and lemon zest if using. Taste and adjust acidity or sweetness as needed.

Pour about half of the vinaigrette over the greens and vegetables and toss gently but thoroughly with salad tongs to coat. Add the diced avocado, toasted walnuts, pumpkin seeds and crumbled cheese. Toss lightly again to incorporate; add more dressing to taste (reserve any extra dressing refrigerated for up to 3 days).

Transfer the tossed salad to a serving platter or divide among 4 plates. Garnish with microgreens or edible flowers if using. Serve immediately.