Farmers Market GreensMikkel Vang
We used strongly flavored wild greens because a mild salad would get lost with the rest of the menu. The dressing is a simple and classic vinaigrette.
Recipe information
Total Time
10 min
Yield
Makes 6 servings
Ingredients
1
tablespoon Champagne vinegar
1
/2 tablespoon finely chopped shallot
1
/8 teaspoon salt
1
/8 teaspoon black pepper
2
tablespoons extra-virgin olive oil
3
/4 lb mixed baby greens such as kale, mizuna, tatsoi, mustard, arugula, and spinach (16 cups)
1
1/2 oz edible flowers (optional)
Need to make a substitution?
Preparation
Whisk together vinegar, shallot, salt, and pepper in a large bowl, then add oil in a slow stream, whisking until emulsified. Add greens and flowers and toss until coated well.