House Salad Recipe

Prepare dressing

In a small bowl or jar combine 3 tablespoons sherry vinegar, 1 teaspoon Dijon mustard, 1 teaspoon minced shallot, and 1 teaspoon honey. Whisk or shake until smooth.

Slowly drizzle in 6 tablespoons extra-virgin olive oil while whisking continuously (or pour oil into jar, cap and shake vigorously) until the dressing emulsifies and thickens slightly.

Season vinaigrette with 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper. Taste and adjust acidity or sweetness – add up to 1 tablespoon more vinegar for brighter flavor or another 1/2 teaspoon honey for sweetness. Set aside at room temperature.

Prep vegetables

Wash and thoroughly dry 6 cups mixed garden greens using a salad spinner or clean towel. Trim and very thinly slice 4 radishes and 1 shallot; shave 1 fennel bulb crosswise into thin slices using a mandoline or sharp knife. Reserve 2 tablespoons chopped fennel fronds for garnish.

In a large salad bowl combine the dried greens, sliced radish, shaved fennel, and thinly sliced shallot.

Dress the salad

Just before serving, drizzle about 3 to 4 tablespoons of the prepared sherry vinaigrette over the salad (start with less — you can add more to taste). Gently toss the greens with tongs until everything is evenly coated but not saturated.

Taste and season the dressed salad with up to 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper, distributed evenly. Toss lightly to combine.

Finish and serve

Transfer dressed salad to individual plates or a serving bowl. Sprinkle 1 cup croutons over the top, crumble 3 ounces goat cheese evenly across the salad, and scatter the reserved chopped fennel fronds for aroma and color. Serve immediately so croutons remain crisp.