Rinse the mixed baby greens and microgreens/sprouts thoroughly under cold water. Spin or pat dry with paper towels until mostly dry to prevent dilution of the vinaigrette.

Thinly slice the cucumber and red onion. Halve the cherry tomatoes. Shred the carrot and slice the avocado if using. Set all prepared vegetables aside in a large mixing bowl.

Add the baby greens and sprouts to the bowl with the prepared vegetables. Gently toss to combine and keep chilled while you make the vinaigrette.

Maple Red Wine Vinaigrette

Combine wet ingredients

In a small bowl or jar, combine the red wine vinegar, Dijon mustard, pure maple syrup, minced garlic, minced shallot, and fresh lemon juice. Whisk briefly to combine.

Emulsify

Slowly drizzle in the extra-virgin olive oil while whisking vigorously (or secure the jar lid and shake) until the dressing is emulsified and slightly thickened.

Season the vinaigrette with salt and freshly ground black pepper to taste. Taste and adjust balance: add another 1/2 teaspoon maple syrup if you prefer sweeter, or another teaspoon of vinegar if you prefer brighter acidity.

Assembly & Garnish

Just before serving, pour about 2 to 3 tablespoons of the maple red wine vinaigrette over the salad (for 4 cups greens start with 2 tablespoons). Gently toss to coat all leaves and vegetables evenly. Add more dressing 1 tablespoon at a time if needed, keeping the salad lightly dressed.

Transfer the tossed salad to a serving bowl or divide among individual plates. Top with optional garnishes such as toasted nuts and crumbled feta or goat cheese, and finish with a few extra microgreens or sprouts for presentation.

Serve immediately to preserve the texture of the greens.