Mustard Greens & Frisee Salad with Honey Dijon Vinaigrette

I love the peppery and pungent flavor of fresh mustard greens. By themselves, the greens can be a bit overpowering, especially when they are picked right before being washed and served. However, when complimented by some sweeter lettuce varieties and a honey Dijon vinaigrette, along with some fresh raspberries, goat cheese, cherry tomatoes, and toasted pecans, this salad becomes transcendent.

If you taste the mustard greens and find they are too pungent for your liking, feel free to cut down on the quantity of mustard greens and increase the quantity of sweeter lettuce.

The following recipe provides 4-6 servings of salad.

Print Pin

Mustard Greens & Frisee Salad with Honey Dijon Vinaigrette

I love the peppery and pungent flavor of fresh mustard greens. By themselves, the greens can be a bit overpowering, especially when they are picked right before being washed and served. However, when complimented by some sweeter lettuce varieties and a honey Dijon vinaigrette, along with some fresh raspberries, goat cheese, cherry tomatoes, and toasted pecans, this salad becomes transcendent.

If you taste the mustard greens and find they are too pungent for your liking, feel free to cut down on the quantity of mustard greens and increase the quantity of sweeter lettuce.

The following recipe provides 4-6 servings of salad.

Ingredients

• ½ shallot, finely minced
• 1 clove garlic, finely minced
• 1 Tbsp red wine vinegar
• 2 tsp sherry vinegar
• 1 Tbsp Dijon mustard
• 1 Tbsp whole grain mustard
• 3 Tbsp honey
• ¼ tsp Kosher salt
• ¼ cup olive oil
• 2 cups mustard greens, washed and roughly cut
• 2 cups frisée lettuce, washed
• 1 cup cherry tomatoes, cut in half
• ¼ red onion, sliced finely
• 4 oz goat cheese, cut into small pieces
• ½ cup fresh raspberries
• ½ cup pecans, lightly toasted
• Kosher salt & freshly-ground black pepper, to taste

Instructions 

• For the vinaigrette, combine the finely-minced shallots and garlic with the red wine vinegar and the sherry vinegar.
• Allow the shallots and garlic to sit in the vinegar mixture for roughly 5 minutes.
• Add the 1 Tbsp of Dijon mustard, along with the 1 Tbsp of whole grain mustard and the 3 Tbsp honey and ¼ tsp of Kosher salt.
• Mix the ingredients together with a whisk.
• Whisk in the ¼ cup of olive oil slowly, until the ingredients are emulsified.
• Set the vinaigrette aside until you are ready to dress your salad.
• Prepare the mustard greens and frisée lettuce.
• Place the mustard greens and frisée lettuce in a large mixing bowl, along with the halved cherry tomatoes and sliced red onion.
• Toss the greens, tomatoes, and onions with some of the vinaigrette, and season with kosher salt and freshly-ground black pepper.
• Serve the salad mix in individual salad bowls with some of the dressed salad greens and vegetables, along with some pieces of goat cheese, fresh raspberries, and lightly toasted pecans.
• Grate some freshly-ground black pepper on top, and drizzle on a bit more of the vinaigrette and some fresh extra-virgin olive oil.
• Serve immediately.

Notes

This salad is best eaten right after being dressed, although the individual components can be prepared in advance of salad assembly.