The Lawn Wrangler Recipe

Wash and dry

Rinse the mixed greens thoroughly in cold water to remove any grit. Use a salad spinner or gently pat dry with clean kitchen towels. Dry greens well so the vinaigrette coats rather than waters down the salad.

Prepare vegetables

Halve the cherry tomatoes, thinly slice the cucumber, julienne or shred the carrot, thinly slice the red bell pepper and red onion, and thinly slice the radishes. Chop the fresh herbs and set all prepared vegetables in a large mixing bowl with the greens.

In a medium bowl or mason jar, combine the apple cider vinegar, Dijon mustard, honey (or maple syrup), minced garlic, minced shallot, and lemon juice. Whisk or shake to combine.

Slowly drizzle in the extra-virgin olive oil while whisking continuously to form an emulsion. If using a jar, add the oil, seal, and shake vigorously until combined.

Season the vinaigrette with salt and freshly ground black pepper. Taste and adjust acidity or sweetness as desired: add up to 1 tsp more vinegar or 1 tsp more honey if needed. Let the vinaigrette sit for 5–10 minutes to mellow the shallot and garlic flavors.

Add the chopped fresh herbs and optional add-ins (toasted sunflower seeds or nuts, and optional cheese) to the large bowl with the greens and prepared vegetables.

Just before serving, pour about 3–4 tablespoons of the house vinaigrette over the salad (start with less; you can add more to taste). Gently toss with salad tongs until all components are lightly coated. Taste and add additional vinaigrette, salt, or pepper as needed.

Transfer to a serving bowl or divide into individual plates. Serve immediately so the greens remain crisp.