Ingredients:
2+ cups lettuce, mixed varieties, torn into bite-size pieces
½ bunch mustard greens, stems trimmed
½ bunch kale, stems removed and leaves chopped finely
¼ cup cilantro leaves, whole, loosely packed
¼ cup Italian parsley, loosely packed
¼ cup basil leaves, loosely packed, torn
1-2 tablespoons fresh thyme leaves, picked
2-3 whole spring onions, sliced paper-thin
1/8 cup ghee or butter, melted
½ cup walnuts
¾ teaspoon cinnamon
1 tablespoon apple cider vinegar
1 teaspoon Dijon mustard
1/8 cup olive oil
sea salt and freshly ground black pepper, to taste
1 medium apple, thinly sliced or julienned
Directions:
1. Combine the greens, herbs, and spring onions in a large bowl.
2. Preheat oven to 200 degrees F. Place the walnuts in a bowl and toss with the ghee or butter. Season with a pinch of salt and the cinnamon. Toss to coat. Place on a parchment-lined baking sheet. Put the walnuts in the oven and toast for about 15 minutes, checking frequently to make sure they don’t burn.
3. Whisk together the vinegar and mustard. Whisk constantly while drizzling in the olive oil until emulsified.
4. To serve: toss the apples and walnuts in the bowl with the greens. Coat with the dressing. Season with fresh pepper and serve.
Serves 6