Ingredients:
Dressing:
3 tablespoons seasoned rice vinegar
1/8 teaspoon sea salt
2 tablespoons maple syrup
2 teaspoons Dijon mustard
1/3 cup olive oil
1 large green garlic bulb, minced
1 tablespoon finely sliced fresh chives
Salad:
1 pound mustard greens, washed and stems removed
4 cups assorted baby lettuces, washed, torn into bite-size pieces, and patted dry
¼ cup dried cranberries (optional)
1/3 cup grated Parmesan cheese (optional)
Directions:
1. To make the dressing: In a small bowl or glass measuring cup with a handle, stir together the vinegar and salt until the salt dissolves. Add the syrup and mustard; whisk to combine. Drizzle in the olive oil while whisking. Stir in the garlic and chives.
2. To make the salad: Put the mustard greens and lettuces in a large bowl. Add the cranberries, if using. Stir the dressing and pour it over the greens. Toss to coat. Season with pepper. Taste and adjust the seasonings.
3. Divide the salad between 8 plates and top with the Parmesan cheese.
Serves 8