Mixed Baby Greens Salad with Tarragon Honey-Mustard Vinaigrette
I love baby greens for salads, especially since they are available in the packaged varieties that are prewashed. This is one of my favorite recipes for salad dressing when I want something a little different than my everyday salad, which is in the similar and related recipes links. Since the honey and mustard thicken the dressing, less oil is needed, keeping it light. Use any cheese you like. I often use asiago, but I have used crumbled goat cheese, ricotta salata and Parmesan, any of which are great. This recipe is a quick, easy, healthy and delicious side dish that is equally appropriate for a family dinner or special occasion.
- 4 ounces mixed baby greens, rinsed and dried if necessary
- Thinly sliced sweet onion
- Grape or cherry tomatoes, halved
- 1 garlic clove, minced
- 1 teaspoon Dijon mustard
- 2 teaspoons honey
- 2 tablespoons balsamic vinegar (can use red wine vinegar)
- 2 tablespoons olive oil
- 1 tablespoon chopped fresh tarragon (can use 1-1/2 teaspoons dried tarragon leaves)
- Salt and pepper to taste
- 2 tablespoons freshly grated Asiago cheese, or cheese of choice
Place the greens, onions and tomatoes in a large salad bowl. Place the garlic, mustard and honey in a small bowl. Add the vinegar and whisk to combine. Add the olive oil gradually, whisking constantly until emulsified. Whisk in the tarragon, salt and pepper. Drizzle the desired amount of dressing over the salad. (You might not use all of the dressing. Refrigerate the remainder for another day.) Add the cheese and toss well. Serve immediately.
Notes: For a more elegant presentation, layer the salad on individual salad plates and drizzle with dressing.