Parkside Salad Recipe

Prepare greens

Rinse the farmer's greens thoroughly in cold water, spin or pat dry, and transfer to a large salad bowl. Chill briefly if desired.

Slice tomatoes

Wash the plum tomatoes and slice each into 6–8 wedges (or into 1/2-inch slices). Add the tomato pieces to the bowl with the greens.

Thinly slice onion

Peel and cut the red onion in half. Slice a quarter of the onion very thinly into half-moons. If you prefer milder onion flavor, soak the slices in cold water for 5 minutes, then drain and pat dry. Add the onion to the bowl.

Add cheese and nuts

Crumble the Gorgonzola over the salad and sprinkle the toasted walnuts (if using) evenly.

Toss with vinaigrette just before serving (see vinaigrette section). Taste and adjust seasoning with additional salt and pepper if needed.

Combine ingredients

In a small bowl or jar, add the red wine vinegar, Dijon mustard, honey, minced shallot, salt, and black pepper. Whisk lightly to combine.

Emulsify

While whisking continuously, slowly stream in the extra-virgin olive oil until the dressing is emulsified and slightly thickened. Alternatively, close the jar and shake vigorously for 15–30 seconds.

Taste and adjust

Taste the vinaigrette and adjust balance: add more honey for sweetness, more vinegar for acidity, or a pinch more salt and pepper as needed. If the shallot is strong, let the dressing sit 5–10 minutes to mellow.

Right before serving, drizzle about 3–4 tablespoons of vinaigrette over the prepared salad (reserve extra on the side). Gently toss to coat the greens and other ingredients evenly. Serve immediately.