Mother Earth Living

Farm Fresh: Spring Green Salad with Shallot Vinaigrette

Fresh, tender greens in a light, homemade vinaigrette are one of spring's simplest culinary pleasures.
By Gretchen Roberts
March/April 2007
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Fresh, tender greens in a light, homemade vinaigrette are one of spring's simplest culinary pleasures.
Photo By Joe Coca


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Spring Green Salad with Shallot Vinaigrette
Serves 6

This simple salad complements and offsets the richness of the quiche. Look for fresh greens such as spinach, lettuces, dandelion, watercress and arugula. Use a gentle hand when drizzling the vinaigrette; a light coating allows the taste of the fresh greens to shine through.
 
8 cups fresh spring greens (about two small bunches)
3 tablespoons olive oil
2 tablespoons white wine vinegar
1 tablespoon honey
1 shallot, finely chopped
1/4 teaspoon salt
1/4 teaspoon pepper

1. Wash greens and tear into bite-size pieces. Place in a large salad bowl.

2. In a small bowl, whisk together vinaigrette ingredients.

3. Drizzle over greens to taste (you probably won’t use all the vinaigrette) and toss to coat. Serve immediately. Cover and refrigerate extra dressing and use within a week.








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