House Salad Recipe

Prepare produce

Rinse the spring mix thoroughly in cold water and spin or pat dry until mostly moisture-free. Halve the cherry tomatoes. Peel the shallot; slice half very thinly into rings for the salad (about 2 tablespoons) and reserve the other half for the dressing. Slice 1/4 red onion very thinly and separate into rings.

Place the dried spring mix in a large salad bowl. Add the halved cherry tomatoes, thin shallot rings, and red onion slices. Crumble the blue cheese over the top. Season lightly with 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper, but wait to toss until after dressing is added.

Make the vinaigrette

In a jar or small bowl, combine 3 tablespoons fresh lemon juice, 1 tablespoon white wine vinegar, 1/2 teaspoon Dijon mustard, 1/2 teaspoon honey, 1/2 teaspoon minced garlic, 1/2 tablespoon minced shallot (reserved), 1/4 teaspoon salt, and 1/8 teaspoon freshly ground black pepper. Chop or chiffonade the basil leaves finely and add to the mixture.

Slowly whisk in 1/4 cup extra-virgin olive oil until the dressing is emulsified and slightly thickened. Alternatively, add all vinaigrette ingredients to a lidded jar and shake vigorously for 30 seconds. Taste and adjust seasoning with more salt, pepper, or a touch more honey or lemon as needed.

If you prefer a smoother, bright-green dressing, blend the ingredients (except the oil) briefly in a mini food processor or immersion blender, then stream in the oil while blending to emulsify.

Dress and serve

Pour about 2 to 3 tablespoons of vinaigrette over the salad and gently toss with salad tongs until leaves are evenly coated. Add more dressing to taste (approximately 3 to 4 tablespoons total for 4 servings). Plate the salad immediately and finish with an extra sprinkle of crumbled blue cheese if desired.