Salads Recipe

Prepare produce

Wash and thoroughly dry the mixed salad greens using a salad spinner or clean kitchen towel. Halve the cherry tomatoes, slice the cucumber into thin rounds, thinly slice the red onion, dice the avocado, and chop the fresh herbs.

Toast nuts

In a small dry skillet over medium heat, add the walnuts or pecans and toast, stirring frequently, until fragrant and lightly browned, about 3–5 minutes. Remove from heat and let cool.

Assemble salad

In a large salad bowl, combine the dried mixed greens, cherry tomatoes, cucumber, and red onion. Add the diced avocado just before serving to avoid browning. Sprinkle the crumbled feta (or goat cheese), toasted nuts, and chopped herbs over the top. Season with 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper.

Dress and serve

Pour the vinaigrette over the salad — start with half, gently toss to coat, taste, and add more if desired. Serve immediately so the greens stay crisp.

In a small bowl or measuring cup, combine the red wine vinegar, Dijon mustard, honey (or maple syrup), minced garlic, 1/4 teaspoon kosher salt, and 1/8 teaspoon freshly ground black pepper. Whisk until well combined.

Slowly drizzle in the extra-virgin olive oil while whisking vigorously to emulsify the dressing. Alternatively, place all ingredients in a jar with a tight-fitting lid and shake vigorously until emulsified.

Taste and adjust seasoning: add a pinch more salt if needed or another 1/2 teaspoon honey for sweetness. Keep vinaigrette refrigerated in a sealed container for up to 5 days; bring to room temperature and re-whisk before using.