Adapted from Occasions Spring 2011,( NSLC
Prep time: 10 minutes
6 -8 cups mixed greens (I used beet greens, arugula, pea shoots, some spice mixed greens from my favorite farmer – Ted Hutten)
1 small red onion, julienned
Fresh blueberries + strawberries, quartered (as many or few as makes you happy)
Sliced almonds, toasted
Juice of 1 lemon
Juice of 1 lime
Juice of 1 orange
1 shallot, finely chopped
1 clove of garlic, minced
2 cups extra virgin olive oil (not sure if I’ll use this amount, just remember 2-1 ration oil to citrus/vinegar)
¼ cup honey
¼ cup (or less) champagne vinegar
Fresh torn basil leaves
1. Mix all the salad ingredients in a large serving bowl.
2. Place all the vinaigrette ingredients except the oil in a blender. Blend until combined.
3. Slowly add the oil through the feeding opening until the dressing emulsifies.
4. Taste for seasoning and toss with the salad.
Note: Many chefs suggest pouring a little dressing into the bowl before adding the salad. Toss and add a little more at a time. Remember, you want to taste the dressing, but you don’t want salad soup.