Farm Salad Recipe

Prepare greens

Wash the hand-picked greens in cold water, gently swishing to remove grit. Spin or pat dry thoroughly and transfer to a large salad bowl. Tear any large leaves into bite-sized pieces.

Prepare vegetables

Thinly slice the cucumber, shave radishes, julienne the carrot, halve the cherry tomatoes, mince the herbs, and thinly slice the red onion if using. Add all prepared vegetables and herbs to the bowl with the greens.

Add cheese and seeds

Sprinkle the crumbled goat cheese or feta over the salad and scatter the toasted sunflower seeds or chopped toasted walnuts for texture. Toss gently to combine only after dressing is added (to prevent wilting).

In a small bowl or jar, combine the Banyuls vinegar, minced shallot, Dijon mustard, honey or maple syrup, and fresh lemon juice. Whisk or shake briefly to combine.

Slowly stream in the extra-virgin olive oil while whisking constantly (or add oil to the jar and shake vigorously) until the dressing is emulsified and slightly thickened.

Season the vinaigrette with salt and freshly ground black pepper. Taste and adjust balance: add a touch more honey if too tart, or a splash more oil if too sharp.

Let the vinaigrette sit 5 minutes to allow the shallot flavor to mellow and for the flavors to marry. Give it a final whisk or shake before dressing the salad.

Pour the Banyuls vinaigrette over the prepared salad just before serving — start with about 3–4 tablespoons (about half the vinaigrette) and gently toss to coat. Add more vinaigrette to taste, tossing gently to avoid bruising the greens.