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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Whisk together mustard and lemon juice in a bowl. Add oil in a steady stream, whisking until combined thoroughly. Whisk in garlic. Season with salt and pepper.

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  • Toss together greens and herbs in a bowl. Season with salt and pepper. Drizzle with 2 tablespoons vinaigrette and toss to coat. Vinaigrette can be refrigerated up to 1 week.

Cook's Notes

Mix It Up
Farmers' markets are coming back to life, and finding baby leaves of kale, mustard, chard, spinach, arugula, and mache is easy. All you need is a mustardy vinaigrette to bring them into balance.

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