Tangled Greens Recipe

Wash and prep greens

Rinse baby spinach, frisée (or curly endive), arugula, and romaine under cold water. Spin or pat dry thoroughly to remove excess moisture — a clean, dry salad holds dressing better. Tear any large romaine leaves into bite-sized pieces.

Place all dried greens in a large mixing bowl and gently toss to combine so leaves are evenly distributed (this creates the 'tangled' look).

Prepare cucumber: halve lengthwise, scoop seeds if watery, and thinly slice into half-moons. Add to greens.

Thinly slice radishes and julienne the apple (leave skin on for color). Toss apple immediately with a squeeze of the lemon juice reserved from the vinaigrette to prevent browning (about 1/2 tsp of lemon). Add radish and apple to the bowl.

Roughly chop toasted walnuts and scatter them and the dried cherries or cranberries over the salad. Sprinkle crumbled goat cheese on top.

Snip chives and finely chop parsley. Sprinkle herbs evenly over the assembled greens and add-ins so they nestle into the 'tangles' of leaves.

Make vinaigrette

In a small bowl or jar combine lemon juice (reserve 1/2 tsp to toss with apple as noted), white wine vinegar, honey, Dijon mustard, salt, and pepper. Whisk until honey is dissolved and mustard is emulsified. Slowly stream in olive oil while whisking (or shake vigorously in a lidded jar) until dressing is smooth and slightly thickened. Taste and adjust seasoning — add more honey for sweetness or more lemon for brightness.

Just before serving, pour about 3–4 tablespoons of the vinaigrette over the salad (start conservative — you can always add more). Gently toss with salad tongs or clean hands to coat leaves and distribute add-ins, taking care not to bruise delicate frisée or spinach.

Taste and add additional dressing, salt, or pepper if needed. Transfer to a serving bowl or plates, finish with a final sprinkle of chopped walnuts, a few extra shards of goat cheese, and a light scattering of chives and parsley for an attractive 'tangled' finish.