Farmers Market Greens

Name: Farmers Market Greens
Yield: 4 servings
Ingredients: 1 1 tablespoon Champagne vinegar; 1 1/2 tablespoon finely chopped shallot; 1 1/8 teaspoon salt; 1 1/8 teaspoon black pepper; 1 2 tablespoons extra-virgin olive oil; 1 3/4 lb mixed baby greens such as kale, mizuna, tatsoi, mustard, arugula, and spinach (16 cups); 1 1 1/2 oz edible flowers (optional)

From the kitchen of Carly

A simple champagne vinaigrette coats mixed tender greens in this bright, straightforward salad. Baby kale, mizuna, arugula, and spinach become something special with quality olive oil and a whisper of shallot. Optional edible flowers add delicate color and texture.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11 tablespoon Champagne vinegar
11/2 tablespoon finely chopped shallot
11/8 teaspoon salt
11/8 teaspoon black pepper
12 tablespoons extra-virgin olive oil
13/4 lb mixed baby greens such as kale, mizuna, tatsoi, mustard, arugula, and spinach (16 cups)
11 1/2 oz edible flowers (optional)

Instructions

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.