1 cup green olives plus 3-4 tablespoons of the brine
3 tablespoons olive oil
2 tablespoons apple cider vinegar
2 small bulbs green garlic
1 ripe avocado, peeled and pitted
1 medium jalapeno, stemmed and seeded
a few handfuls of mizuna or Tatsoi
a few handfuls of arugula
1 lettuce, chopped to bite size pieces
¼ cup chopped walnuts
1. Puree the olives, avocado, oil, vinegar, garlic, and jalapeno in a blender or food processor until smooth, adding enough brine to make the dressing to your desired consistency, thick or thin, as you like.
2. Mix the dressing with the greens and toss well to coat. Sprinkle with the walnuts.