Mixed Green Salad Recipe

Combine and emulsify

In a bowl or jar, add 3 tablespoons balsamic vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey (or maple syrup), 1/2 teaspoon minced garlic, 1/4 teaspoon fine sea salt and 1/8 teaspoon freshly ground black pepper.

Add oil and emulsify

Slowly pour in 1/2 cup extra-virgin olive oil while whisking continuously (or add oil to jar, secure lid and shake vigorously) until the dressing is smooth and slightly thickened and the ingredients are fully emulsified.

Adjust seasoning and consistency

Taste and adjust salt or honey as desired. If the vinaigrette is too thick, whisk in up to 1 tablespoon water, a little at a time, to reach desired consistency. Set aside at room temperature for up to 30 minutes to let flavors meld.

Prepare vegetables

Rinse and dry 6 cups mixed salad greens thoroughly (use a salad spinner or pat dry). Halve 1 cup cherry tomatoes. Peel (if desired) and slice 1/2 cup cucumber into half-moons. Thinly slice 1/4 cup red onion into rings or half-rings. Tear or chiffonade 1/4 cup basil leaves if using.

Combine salad components

Place the dried mixed greens in a large salad bowl. Add the halved cherry tomatoes, cucumber slices, sliced red onion and torn basil. Gently toss the components together to distribute evenly.

Dress the salad

Just before serving, drizzle about 3 to 4 tablespoons of the prepared balsamic vinaigrette over the salad (start with less; you can always add more). Gently toss with salad tongs until greens are evenly coated. Taste and add additional vinaigrette if desired.

Finish and serve

Season the dressed salad with 1/2 teaspoon sea salt and 1/4 teaspoon freshly ground black pepper, adjusting to taste. Scatter 1/2 cup shaved Parmigiano-Reggiano evenly over the top. Serve immediately.