Bennett's House Green Salad

  • 10 min prep time
  • Serves 4-6

ingredients

Dressing: 

1 small shallot chopped 

¼  cup red wine vinegar  

¾ cup safflower oil 

1 tbsp. dijon mustard 

salt and freshly ground black pepper 

Salad: 

10 oz mixed greens, arugula, mustard, baby kale, mizuna 

2 apples cored and shaved 

1 bulb fennel shaved 

2 tbsp. toasted, slivered almonds  

Preparation

For the dressing:  

In a blender, combine shallot, mustard, and red wine vinegar. Blend ingredients on medium speed slowly adding the oil. Season with salt and pepper and reserve.  

For the salad:  

Add salad greens to a salad bowl and top with shaved apple and fennel. Drizzle with dressing, toss to combine and top with toasted almonds. Serve immediately.