Spring Mix Recipe

Rinse the spring mix thoroughly in cold water to remove any grit. Spin or pat dry until leaves are mostly dry; excess water will dilute the dressing.

Wash the cherry tomatoes. If using medium or large tomatoes, quarter them. If using small cherry or grape tomatoes, halve them. Measure 1 cup after cutting.

Peel the red onion and cut it into very thin slices. Stack the slices and cut into half-moons, then measure 1/4 cup. If you prefer a milder onion flavor, soak the sliced onion in cold water for 5 minutes and drain well.

If using parsley garnish, finely chop 2 tablespoons and set aside.

Combine aromatics

In a small bowl or jar, add the minced garlic and finely minced shallot. Add the Dijon mustard, honey, and fresh lemon juice. Whisk briefly to combine.

Emulsify

Add the white balsamic vinegar to the bowl. While whisking continuously, slowly drizzle in the extra-virgin olive oil until the mixture emulsifies and thickens slightly. Alternatively, add all ingredients to a jar, secure the lid, and shake vigorously for 20–30 seconds.

Season the vinaigrette with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Taste and adjust: add up to 1 teaspoon honey if you prefer sweeter, or another 1/2 teaspoon vinegar or lemon juice if you want more acidity.

Let the dressing sit for at least 5 minutes at room temperature to allow flavors to meld. If prepared ahead, store in refrigerator up to 3 days and bring to room temperature and re-whisk before using.

Place the dry spring mix in a large salad bowl. Add the prepared cherry tomatoes and sliced red onion.

Drizzle about 3 to 4 tablespoons of the white balsamic vinaigrette over the salad (about half the batch made). Start with less — you can always add more. Gently toss the greens with salad tongs or clean hands until the leaves are evenly coated.

Taste and, if needed, add additional vinaigrette 1 tablespoon at a time until desired coating and flavor is reached. Season with additional salt and pepper to taste.

Transfer to serving plates or a bowl, sprinkle the chopped parsley over the top if using, and serve immediately.