I love the freshness of this salad in the summertime where you can taste all of the components at their best.
Be creative with the greens and additions you love.
Mis en Place
Micro Mustard Greens
3 Tbsp Sherry Vinegar
1 Tbsp Lemon Juice
½ Shallot Finely Diced
1 Tbsp Dijon Mustard
½ Cup Olive Oil
Cut baby romaine in half and lay on a serving platter, add mustard greens.
Top with peas, chopped chives, sliced watermelon radish and torn herbs.
Whisk together sherry vinegar, lemon juice, Dijon and shallot. In a slow and steady stream whisk in oil until emulsified. Season with salt and pepper.
Dress with vinaigrette and garnish with edible blossoms.