House Spring Mixed Greens Recipe

Prepare vegetables

Halve the cherry tomatoes. Peel the cucumber if desired, then slice lengthwise and cut into half-moons about 1/4-inch thick to total approximately 1/2 cup. If using fresh basil, stack and roll leaves, then thinly slice or tear into small pieces.

Place 6 cups of well-dried spring mixed greens in a large salad bowl. Add the prepared cucumber, halved cherry tomatoes, and torn basil. Toss gently to combine.

Just before serving, add 3/4 cup croutons on top (or toss in if you prefer them mixed).

Make vinaigrette

In a small bowl or jar, combine 2 tablespoons balsamic vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey (or maple syrup), 1/2 teaspoon minced garlic, 1/2 teaspoon sea salt, and 1 teaspoon freshly ground black pepper. Whisk together or put the lid on the jar and shake until the mustard and honey are fully emulsified.

Slowly stream in 1/4 cup extra-virgin olive oil while whisking (or add to the jar and shake vigorously) until the dressing is well combined and slightly thickened. Taste and adjust seasoning with additional salt, pepper, or a splash more vinegar if desired.

Dress the salad just before serving: drizzle approximately 2 to 3 tablespoons of vinaigrette over the salad (about 1 tablespoon per 2 cups of greens), then toss gently to coat evenly. Serve any extra vinaigrette on the side.