- 12 oz. mixed greens - a fun variety is very important for this dish
- ¼ cup chopped, toasted walnuts or other nuts of your choice
- ¼ cup extra virgin olive oil
- ¼ cup white wine vinegar
- ½ teaspoon dijon mustard
- 2 tablespoons maple syrup (or honey)
- Salt & pepper, to taste
Clean the greens - I like to soak them in very cold water (add an ice cube or two and let them melt) before draining and spinning. Tear and/or chop to more or less bite-sized pieces and put in a large salad bowl. Toast the nuts and chop them smaller once they've cooled enough to handle. Add to the salad bowl.
Mix the remaining ingredients (extra virgin olive oil through salt & pepper) in a resealable jar. Seal the jar and shake vigorously to combine. Drizzle a few tablespoons of the dressing onto the greens and toss the greens to fully coat. Add more dressing as needed. The greens and nuts should be glossy, but not heavy with dressing. If desired, serve the salad with the remaining dressing on the side at the table. The leftover dressing is also great for using on other salads.
- Yields: 4 servings
- Preparation Time: 15 minutes