Farm Salad Recipe

Prepare kale and greens

Remove tough kale stems and stack leaves; thinly slice into ribbons. Rinse kale and mixed greens thoroughly in cold water, spin or pat dry, then place in a large salad bowl.

Slice vegetables

Thinly slice radishes and red onion; halve and thinly slice cucumber. Add radishes, cucumber, and red onion to the bowl with the greens.

Add beets and nuts

Fold in the roasted beet wedges and coarsely chopped toasted hazelnuts so they are distributed evenly through the greens.

Add cheese just before serving

Crumble the Point Reyes blue cheese and reserve. Toss the salad lightly with dressing (see below), then sprinkle the blue cheese on top and give one gentle toss so cheese remains slightly distributed in clumps.

Grate or finely mince the sweet onion or shallot and place in a small bowl or jar. Add mayonnaise, Greek yogurt, apple cider vinegar, honey, Dijon mustard, lemon juice, salt, and black pepper.

Whisk the mixture until smooth and the honey is fully incorporated. Slowly whisk in the olive oil to emulsify the dressing (or put lid on jar and shake vigorously for 30 seconds). Taste and adjust seasoning with more salt, pepper, or honey if desired.

Let the dressing rest for at least 5 minutes at room temperature to allow the onion flavor to mellow and meld with the other ingredients. If made ahead, refrigerate up to 3 days; bring to room temperature and whisk before using.