Name: Farmers Market Greens
Cook time: 10 min
Total time: 10 min
Yield: Makes 6 servings
Ingredients: 1 tablespoon Champagne vinegar; 1/2 tablespoon finely chopped shallot; 1/8 teaspoon salt; 1/8 teaspoon black pepper; 2 tablespoons extra-virgin olive oil; 3/4 lb mixed baby greens such as kale, mizuna, tatsoi, mustard, arugula, and spinach (16 cups); 1 1/2 oz edible flowers (optional)

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Farmers Market GreensMikkel Vang

We used strongly flavored wild greens because a mild salad would get lost with the rest of the menu. The dressing is a simple and classic vinaigrette.

Cooks' notes:

· Greens can be washed and dried 1 day ahead and chilled in a sealed plastic bag lined with paper towels. · Vinaigrette can be made 6 hours ahead and chilled, covered. Bring to room temperature before using.

Recipe notes

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