Everyday Green Salad

Yield: ~ ½ cup vinaigrette (enough for eight 1½ cup servings of salad)

For the vinaigrette:

1 small shallot, minced (about 1 tablespoon)

½ teaspoon kosher salt

1 teaspoon (5g) Dijon mustard

1 teaspoon (7g) honey

¼ teaspoon freshly ground black pepper

2 tablespoons (30ml) champagne vinegar (I used sherry vinegar; white wine vinegar works well too

¼ cup (56ml) good olive oil

For the salad:

4 to 6 cups mixed greens of choice

Optional extras: halved cherry tomatoes, crumbled blue cheese, toasted walnuts, chopped avocado, sliced cucumbers, or add-ins of choice

Make the vinaigrette: Place the minced shallot in a small bowl or jar and sprinkle with the salt. Let it rest for at least 10 minutes, or up to an hour. (The salt mellows the sharpness of the shallot.)

Once the shallot has rested, add the Dijon, pepper, honey, and vinegar, and whisk to combine. While whisking, drizzle in the olive oil until emulsified. Or place the lid on the jar and shake well. The vinaigrette can be kept in a sealed container in the refrigerator up to 1 week.

Make the salad: Add the salad greens to the bowl. Greens alone work well, but you may add extras of choice. Right before serving, toss with enough of the vinaigrette to lightly coat the leaves.

Recipe comes from "To the Last Bite" Alexis Deboschnek on page 56.