Mixed Greens Recipe

Make the vinaigrette

In a small bowl or jar, combine balsamic vinegar, Dijon mustard, honey (or maple), minced garlic, salt, and pepper. Whisk briefly to combine or secure the jar lid and shake vigorously for 20–30 seconds.

Slowly stream in the extra-virgin olive oil while whisking continuously (or add oil to the jar and shake) until the vinaigrette emulsifies into a smooth, slightly thickened dressing.

Taste and adjust seasoning: add more salt, pepper, or a little extra honey if too sharp. Set aside at room temperature for up to 30 minutes to allow flavors to marry.

Prepare salad components

If not pre-washed, rinse the mixed field greens under cold water and spin dry in a salad spinner or pat dry with clean kitchen towels. Dry greens hold dressing better and prevent sogginess.

Halve the cherry tomatoes and thinly slice the red onion. If using walnuts, toast them in a dry skillet over medium heat for 3–4 minutes, stirring constantly, until fragrant and lightly browned; allow to cool.

Place the dried mixed greens in a large salad bowl. Scatter the halved cherry tomatoes and sliced red onion evenly over the greens.

Pour about half of the prepared balsamic vinaigrette (start with 2–3 tablespoons) over the salad. Gently toss the salad with two large spoons or salad tongs until the leaves are lightly and evenly coated. Add more dressing, a tablespoon at a time, until you reach your preferred level of coating. Avoid overdressing.

Top the dressed salad with shaved Piave cheese and the toasted walnut pieces (if using). Finish with a light grind of black pepper if desired.

Serve immediately on chilled plates for best texture and flavor.