Yield: 4-6 servings
8 cups (10 oz. bag) mixed winter greens, such as frisée, arugula, mustard, beet greens, chicory, escarole.
2 tablespoons Dijon mustard
2 tablespoons Champagne vinegar
1 tablespoon honey
1 clove garlic, minced
6 tablespoons extra virgin olive oil
Salt and pepper to taste
Mix mustard, Champagne vinegar, honey and garlic.
Then, whisking constantly with a fork, slowly add 6 tablespoons olive oil, until the vinaigrette is thick and creamy
Dress clean, dry salad greens immediately before serving. Add pomegranate seeds for accent.
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