Field Greens Salad Recipe

Prepare greens and vegetables

Wash the mixed field greens thoroughly and spin or pat dry until there is minimal moisture. Place the dry greens in a large salad bowl.

Prep tomatoes and cucumber

Halve the cherry tomatoes and add them to the bowl. Thinly slice the cucumber and add to the greens.

Add onion and fennel

Very thinly slice the red onion (so it isn't overpowering) and add to the bowl. If using fennel, shave it thinly and add.

Add toppings

Scatter the crumbled feta or shaved Parmesan and the toasted walnuts or almonds over the greens. Hold off on cheese and nuts if any diners have allergies; you can serve them on the side.

Toss just before serving: wait until the vinaigrette is ready and toss the salad lightly so the leaves remain delicate and not soggy.

Combine ingredients

In a small bowl or jar, combine the red wine vinegar, Dijon mustard, honey (or maple), minced garlic, salt, pepper, and lemon juice if using.

Emulsify

Whisk in the olive oil in a steady stream until the dressing is fully emulsified and slightly thickened. If using a jar, secure the lid and shake vigorously for 20–30 seconds.

Taste and adjust

Taste the vinaigrette and adjust seasoning: add a pinch more salt, a dash more honey for sweetness, or a splash more vinegar or lemon for acidity to balance.

Dress salad

Pour about 2–3 tablespoons of vinaigrette over the salad (start with less). Gently toss with salad tongs until leaves are evenly coated. Add more dressing to taste, up to about 4 tablespoons for the full salad. Serve immediately.

Store leftovers: refrigerate any unused dressing in a sealed jar for up to 5 days; bring to room temperature and whisk before using.