Seasonal Greens Recipe

Remove any discolored or wilted leaves from the Arcadian mix. If the mix is very wet from washing, dry it thoroughly using a salad spinner or pat gently with clean kitchen towels. Place the dried greens in a large mixing bowl.

Prepare the cucumber by trimming the ends and slicing thinly. Halve the cherry tomatoes. Slice the red onion paper-thin (use a mandoline or a sharp knife). Add these vegetables to the bowl with the greens or arrange them on a serving platter as desired.

Toast the nuts in a dry skillet over medium heat for 3–4 minutes, stirring frequently, until fragrant and lightly browned. Let cool for a minute and coarsely chop. Crumble the goat cheese or feta and shave the Parmesan. Set aside.

Whisk the dressing

In a small bowl or jar combine the white wine vinegar, Dijon mustard, honey (or maple), lemon juice, salt, and pepper. Whisk or shake to combine, then slowly drizzle in the olive oil while whisking (or add oil to the jar and shake vigorously) until the dressing emulsifies and thickens slightly. Taste and adjust seasoning—add more salt, pepper, or a touch more honey if you prefer it sweeter.

If preparing ahead, keep the dressing refrigerated and bring to room temperature and re-emulsify (shake or whisk) before serving.

Just before serving, drizzle about half to two-thirds of the vinaigrette over the greens (start with less; you can always add more). Gently toss the salad with clean hands or salad tongs until evenly coated.

Scatter the prepared vegetable accents, toasted nuts, and cheeses over the tossed greens. Drizzle any remaining dressing over the top as needed or serve it on the side.

Transfer the salad to a serving bowl or platter. Serve immediately so the greens remain crisp.