Petite Greens Recipe

Wash and dry the baby lettuces and microgreens thoroughly. Spin or pat dry with paper towels so the leaves are mostly moisture-free to allow the vinaigrette to cling.

Place the dried mixed baby lettuces and microgreens in a large mixing bowl. Add the chopped parsley, sliced chives, and chopped dill. Toss gently to combine, taking care not to bruise the leaves.

Mince shallot

Finely mince the shallot so it blends smoothly into the vinaigrette.

In a small bowl or jar combine the white verjus, sherry vinegar, Dijon mustard, honey (or agave) and the minced shallot. Whisk until combined.

Slowly drizzle in the 3 tablespoons of extra virgin olive oil while whisking (or screw on the jar lid and shake vigorously) to emulsify the dressing. If the dressing seems too sharp, whisk in 1 teaspoon cold water to slightly mellow and loosen the texture.

Season the vinaigrette with 1/4 teaspoon salt and 1/8 teaspoon freshly ground black pepper. Taste and adjust: add a pinch more salt or 1/2 teaspoon honey if you prefer sweeter, or an extra 1/2 teaspoon verjus if you prefer brighter acidity.

Halve the avocado, remove the pit, and score the flesh in a crosshatch pattern without cutting through the skin. Gently scoop the scored avocado into a small bowl or onto a plate. Squeeze the 1/2 lemon over the avocado pieces to prevent browning and add brightness.

Season the avocado lightly with 1/2 teaspoon sea salt and 1/4 teaspoon freshly ground black pepper. Drizzle the 1 teaspoon extra virgin olive oil over the avocado.

Dress the salad: drizzle about 2 tablespoons of verjus vinaigrette over the mixed greens and herbs, then toss gently to coat evenly. Reserve a small amount of dressing to finish the plate if desired.

Plate the salad on two chilled plates. Divide the dressed greens between the plates and arrange the avocado pieces on top or to the side. Finish with an additional small grind of black pepper and, if using, scatter the remaining microgreens.

Serve immediately. Leftover vinaigrette can be refrigerated for up to 5 days; avocado is best consumed immediately.