Salad Recipe

Prepare vegetables

Wash the mixed salad leaves thoroughly in cold water, spin or pat dry and place in a large salad bowl. Quarter the tomatoes, then slice each quarter into 2–3 wedges (or dice if preferred). Peel the red onion, cut in half, and slice very thinly into half-moons. If using cucumber, peel or leave skin on as preferred, then slice into half-moons about 1/8–1/4 inch thick.

Combine the prepared tomatoes, sliced red onion, cucumber (if using) and chopped parsley with the dried salad leaves in the large bowl. Toss gently to distribute ingredients evenly.

Make vinaigrette

In a small bowl or jar, add the red wine vinegar, Dijon mustard, honey (or maple syrup) and minced garlic. Whisk briefly to combine. Slowly drizzle in the extra-virgin olive oil while whisking (or add oil to jar, seal, and shake vigorously) until the dressing emulsifies and thickens slightly. Season with salt and black pepper and taste; adjust vinegar, oil, or sweetener to balance acidity and sweetness.

Pour about half of the vinaigrette over the salad and toss gently to coat. Taste and add more dressing if desired. Serve immediately so leaves remain crisp.