Spring Alive — Spring Greens with Mustard Balsamic Vinaigrette, Scallions, Crisp Apple, Toasted Walnuts
A perfect salad strikes a balance between crisp and tender, crunchy and soft, mild and bold, sweet, tart, pungent and bitter, creamy and textured. Spring Greens with Mustard Balsamic Vinaigrette strikes that balance perfectly. The combination of both mild and bitter greens, thinly sliced scallions, crisp apple slices, toasted walnuts and soft goat cheese hits all the right notes. And it is a beautiful contrast of colors from shades of green, violet, red and gold.
The quickly made-in-a jar Mustard Balsamic Vinaigrette includes both red wine and balsamic vinegars. Together they provide a vibrant and refreshing balance for the bitter greens. It’s spring alive in every bite.
Whole grain mustard
The best mustard is the mustard you make yourself. When you naturally ferment that mustard, you create a boldly flavored, probiotic-rich and good for you mustard. Here’s my oh-so-quick and easy mustard recipe for “the Good Stuff.” Making your own mustard serves as a perfect introduction to the art of fermentation.
BTW, whole grain mustard just means that the mustard has visible mustard seeds. You might find it labeled in stores as coarse-ground mustard, country-style or stone-ground mustard.
So many possibilities
- Use any of the suggested stronger greens together or separately.
- Sub romaine hearts for the butter lettuce.
- Add a few lightly chopped or whole herbs such as dill, mint, parsley or cilantro.
- Toss in a few thinly sliced and mildly pungent spring radishes for additional zing and crunch.
Join me in Bozeman on Saturday, May 6th
Celebrate Spring Healthy Cooking Class, featuring the bright and vibrant flavors of Spring.
Click here for the menu and information on how to register today.
Note: Spring Greens with Mustard Balsamic Vinaigrette is on the menu.
Spring Greens with Mustard Balsamic Vinaigrette,
Scallions, Crisp Apple, Toasted Walnuts
The natural sweetness of balsamic vinegar combined with the tartness of red wine vinegar provides a vibrant and refreshing balance to the stronger flavored greens such as the radicchio, endive and arugula. Taste the dressing on a leaf of lettuce. Then adjust it to suit your taste. Use more vinegar if you like a tarter dressing or more oil if you prefer it richer. Vary or substitute your favorite greens for the ones listed. Do include a variety of both bitter and mild, and soft and crisp greens.
Note: choose a not-too-sweet or syrupy balsamic vinegar for the dressing, such as Costco’s Kirkland brand.
Makes 3-5 servings Printer Friendly Recipe
Active time 15 minutes
Half of a small head of radicchio, 2-3 cups of approximately one-inch pieces
1 small head endive, ½ inch slices
2 cups baby arugula or watercress
Half of a head of Butter lettuce, 3-3 ½ cups of approximately one-inch pieces
½ cup walnut halves and pieces, toasted 10-12 minutes 300 degrees
½ crisp apple, cored and thinly sliced
⅓ cup thinly sliced scallions
¼- ½ cup crumbled goat cheese, optional
Salt and freshly ground pepper to taste
- Place all of the ingredients in a large salad bowl. Sprinkle lightly with salt and pepper. Add half of the Mustard Balsamic Vinaigrette and toss just before serving. Add more dressing as needed to evenly coat the greens.
Mustard Balsamic Vinaigrette
Makes about ½ cup
1 slightly rounded teaspoon homemade whole grain mustard, or other country-style mustard
Large pinch salt
4 twists freshly ground pepper
2 tablespoons balsamic vinegar
1 tablespoon red wine vinegar
¼ cup Extra Virgin Olive Oil
- Place all the dressing ingredients in a jar. Cover tightly and shake about 20 seconds or until the dressing emulsifies.
- The dressing can be made a week in advance. Bring to room temperature before using. If the oil and vinegar have separated, give the jar a few shakes to emulsify it again before tossing it with the salad.