Spring Greens Honey Mustard (Print)

Tender greens and crunchy veggies dressed in tangy-sweet honey mustard for a fresh, vibrant dish.

# Components:

→ Salad

01 - 4 cups spring greens mix (arugula, baby spinach, mâche, or similar)
02 - 1 small cucumber, thinly sliced
03 - 1 cup cherry tomatoes, halved
04 - 1 small radish, thinly sliced
05 - 1 small carrot, julienned or grated
06 - 1/4 cup toasted walnuts or pecans, optional
07 - 1/4 cup crumbled feta cheese, optional

→ Honey Mustard Dressing

08 - 2 tablespoons Dijon mustard
09 - 2 tablespoons honey
10 - 3 tablespoons extra-virgin olive oil
11 - 1 tablespoon apple cider vinegar or white wine vinegar
12 - 1/2 teaspoon sea salt
13 - 1/4 teaspoon freshly ground black pepper

# Directions:

01 - In a small bowl or jar, whisk together the Dijon mustard, honey, olive oil, vinegar, salt, and pepper until smooth and emulsified.
02 - Place the spring greens, cucumber, cherry tomatoes, radish, and carrot in a large salad bowl.
03 - Drizzle the honey mustard dressing over the salad and gently toss to coat all ingredients evenly.
04 - Sprinkle with toasted nuts and crumbled feta cheese if desired.
05 - Serve immediately as a fresh side dish or light lunch.

# Chef Secrets:

01 -
  • It comes together in fifteen minutes flat, no cooking required, just the sound of your knife hitting the board.
  • The dressing is genuinely silky and tastes nothing like bottled store versions—tangy but never harsh, with just enough honey to balance the mustard's bite.
  • You can make it exactly as simple or as fussy as your day allows, adding nuts and cheese when you feel like it.
02 -
  • If you dress the salad more than ten minutes before eating it, the greens will wilt and release their own water, diluting everything—make it right before you sit down.
  • The dressing will separate slightly if you let it sit, but a quick whisk brings it right back together, and honestly that's fine and normal.
03 -
  • Toast your own nuts in a dry skillet for just two minutes—you'll smell when they're done, and it transforms their flavor completely.
  • Taste the dressing on a single leaf before committing to the whole salad; this is how you learn what your palate actually wants.
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