Simple Greens & Herbs with Shallot Vinaigrette

Serves 4 to 6

For the vinaigrette:

1 small shallot, finely minced

1 teaspoon Dijon mustard

1 teaspoon white wine vinegar

1 teaspoon lemon juice

½ teaspoon honey

3 tablespoons olive oil

2 tablespoons heavy cream or crème fraîche

Salt and freshly ground black pepper, to taste

I could wax poetic about the beauty, the possibility, the palette of flavor that tantalizes the tastebuds when it comes to salad greens. I realize this might be considered an odd thing to be so passionate about but there really is little better than biting into a crisp, flavorful (think mustard green or arugula) leaf dressed lightly in a perfectly zippy and sweet - with a little bite - vinaigrette.

For this simple salad please use the very best leaves you can find and don’t let its simplicity fool you into thinking there is no excitement here. With good greens and an abundance of herbs this is far from a boring salad.

For the salad:

6 cups tender mixed greens (butter lettuce, baby gem, arugula or similar)

½ cup loosely packed mint leaves

½ cup loosely packed chopped dill sprigs

½ cup loosely packed tarragon leaves

¼ cup roughly chopped chives

To make the vinaigrette, whisk together the shallot, mustard, vinegar, lemon juice, and honey in a small bowl. Slowly whisk in the olive oil until emulsified, then stir in the cream. Season generously with salt and pepper.

In a large bowl, combine the salad greens with the fresh herbs. Add enough vinaigrette to lightly coat the leaves and toss gently to combine. Taste and adjust seasoning if needed.

Serve immediately.