Local baby Greens with Summer vegetables and Herbed Vinaigrette
Ingredients
- 4 handfuls Local baby Greens
- 1/2 cup Sliced seedless cucumber
- 1/2 cup Heirloom Baby tomatoes cut in 1/2
- 1/4 cup Julienne Red Onion
- Any other seasonal vegetable (optional)
- For the Dressing
- 1/4 cup honey
- 1 cup Champagne Vinegar (or white wine. May substitute any type of wine vinegar)
- 1 tsp chopped shallot
- 1/2 tsp fresh chopped garlic
- 1/4 cup chopped fresh herbs (assorted)
- 1 tsp dijon mustard
- 1 cup Olive oil
- Salt and pepper to taste
Instructions
- Make the dressing. Put all ingredients except oil in a blender. Turn on low. Then turn up to high speed. Add in the oil while the machine is running until the dressing becomes creamy and emulsified. Set aside.
- Cut all your vegetables and either serve in a bowl tossed with the dressing or arranged artfully and served with dressing on the side.