Mixed Green Salad with Honey Caper Vinaigrette
From Salad Dressing 101: Dressings for All Occasions Recipe originally from Dishing
Makes ¾ cup
Prep time: less than 5 minutes
Mixed greens (I love to add the more unusual and flavorful greens to a Mesclun mix – baby beet greens, baby arugula, mustard greens…)
2 large cloves garlic
1 tsp capers
½ tsp salt
1 tsp Dijon mustard
1 tsp liquid honey
¼ cup apple cider vinegar
Freshly ground pepper to taste
½ cup extra virgin olive oil
1. Crush the garlic and capers with salt. I used my mortar and pestle, but you could just chop fine and then use the side of a large chef’s knife to mash the garlic and capers.
2. Add the mustard, honey, pepper, and vinegar. Whisk in oil gradually until the mixture is emulsified. I then transfer to a small mason jar. Then you just give the jar a shake before using.
3. In a large serving bowl, combine the greens (thinly sliced cucumbers and sweet red bell peppers work too) and toss with a little dressing.