Mustard Greens Salad with Champagne Vinaigrette

The mustard greens mix from Bluegrass Farm includes southern giant curled, tendergreen and ruby streaks, plus red oak leaf lettuce and hakurei turnip greens.
By / Photography By Anne Waters | January 01, 2015


An hour before serving, combine all vinaigrette ingredients in a small bowl and whisk. Adjust seasonings to taste. Lightly toast hazelnuts in a pan over medium heat until they become fragrant.

Toss the greens in a small amount of vinaigrette until they’re lightly covered. Plate and garnish with toasted hazelnuts and microgreens.

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  • 5½ ounces baby mustard greens salad mix
  • 1/4 cup toasted hazelnuts
  • 1/4 cup microgreens, optional
  • 2 tablespoons grapeseed oil
  • 1½ tablespoons champagne vinegar
  • ½ tablespoon late harvest apple vinegar (substitute apple syrup)
  • 1 teaspoon finely chopped shallots
  • Salt and white pepper to taste
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