Bistro Greens Recipe

Wash and thoroughly dry the field greens using a salad spinner or clean kitchen towel. Place in a large mixing bowl.

Rinse the heirloom cherry tomatoes, pat dry, and halve them if medium/large; leave whole if very small.

Trim the ends of the English cucumber. Using a vegetable peeler or mandoline, slice into thin ribbons or half-moons. If using ribbons, stack and cut to required length so pieces are bite-sized. Add to the bowl with greens.

Peel the watermelon radish and slice very thinly (mandoline or sharp knife) into rounds, then quarter or halve the rounds into bite-sized pieces. Add to the bowl.

Peel the carrot. Using a vegetable peeler or mandoline, shave into long ribbons or thin coins and add to the bowl.

Gently toss the prepared vegetables together to distribute colors and textures, but do not dress yet.

Mince Shallot

Finely mince the shallot (approximately 1 tablespoon) so it blends smoothly into the vinaigrette.

Combine Acid and Emulsifier

In a small bowl or jar, whisk together the champagne vinegar, Dijon mustard, honey, and minced shallot until the honey dissolves and mixture is uniform.

Emulsify

Slowly drizzle in the extra-virgin olive oil while whisking vigorously (or put lid on jar and shake) until the vinaigrette emulsifies and thickens slightly.

Season and Adjust

Stir in salt and freshly ground black pepper. If the vinaigrette is too sharp, whisk in up to 1 tablespoon cold water to mellow and adjust consistency to a light dressing that coats leaves easily.

Taste

Taste and adjust: add up to 1/2 teaspoon more honey for sweetness, 1 teaspoon more vinegar for brightness, or a pinch more salt as needed.

Just before serving, drizzle approximately 3 tablespoons (or to taste) of the vinaigrette over the salad and gently toss until leaves are lightly coated. Reserve extra vinaigrette to the side for guests who want more.