Consider this the little black dress of salads. It’s versatile enough for an array of occasions and seasons, balancing crisp lettuce, creamy cheese, tart apple, crunchy pistachios, and a sweet-tart honey mustard dressing. We like sprinkling salads with sliced shallots to add a mild onion flavor without the bite of red onion. This loose concept is ripe for creativity: use pears, berries, or sliced roasted beets, walnuts or almonds, and gorgonzola or goat cheese crumbles.
- Yield: 4 Servings
- 2 tablespoons Dijon mustard
- 2 tablespoons white wine vinegar
- 2 tablespoons honey
- 6 tablespoons extra-virgin olive oil
- 1 head Bibb lettuce
- ½ head frisée (curly endive)
- 1 shallot
- 1 apple
- ¼ cup feta cheese crumbles
- ¼ cup chopped pistachios
- Make the vinaigrette: In a medium bowl, whisk together the mustard, white wine vinegar, and honey. Add 1 tablespoon olive oil and whisk until fully combined. Continue adding the remaining olive oil 1 tablespoon at a time, whisking until all 6 tablespoons are added and the dressing is creamy and emulsified.
- Prepare the fresh ingredients: Wash and dry the greens and chop or tear them into pieces. Thinly slice the shallot and separate it into rings. Thinly slice the apple (if not serving immediately, mix with a bit of lemon juice to prevent browning).
- To serve, place the greens on a plate or in a bowl. Top with the shallot, apple, feta cheese, and pistachios, then drizzle with dressing.