Name: Winter Greens Salad with Creamy Vinaigrette
Yield: 8
Ingredients: 1 large egg yolk; 3 tablespoons Dijon or whole grain mustard; 3 tablespoons plus 1 teaspoon unfiltered apple cider vinegar; 1 large garlic clove (minced); 1 small shallot (minced); 1 cup canola oil; 1/2 cup extra-virgin olive oil; Sea salt; Freshly ground pepper; Coarse sea salt; Pepper; 1/2 cup lightly packed (Italian or flat leaf parsley, chopped); 2 tablespoons fresh thyme (rosemary, or oregano, coarsely chopped); 4 cups baby kale (mustard greens, Belgian or curly endive, chopped); 6 cups lightly packed arugula or spinach (4 ounces); 1/2 cup thinly sliced scallions

Scale

Ingredients

VINAIGRETTE

1 large egg yolk
3 tablespoons Dijon or whole grain mustard
3 tablespoons plus 1 teaspoon unfiltered apple cider vinegar
1 large garlic clove (minced)
1 small shallot (minced)
1 cup canola oil
1/2 cup extra-virgin olive oil
Sea salt
Freshly ground pepper

SALAD

Coarse sea salt
Pepper
1/2 cup lightly packed (Italian or flat leaf parsley, chopped)
2 tablespoons fresh thyme (rosemary, or oregano, coarsely chopped)
4 cups baby kale (mustard greens, Belgian or curly endive, chopped)
6 cups lightly packed arugula or spinach (4 ounces)
1/2 cup thinly sliced scallions

Instructions

In a blender food processor, combine the first 5 ingredients with  2 tablespoons of water. With the machine on, drizzle in both oils until incorporated. For a thinner vinaigrette, stir in another 1 to 2 tablespoons of water. Season with salt and pepper.
In a large bowl, combine all the greens (endive, arugula, kale, etc.) and scallions with 1 cup of the dressing. Season with salt and pepper and toss to coat. Transfer the salad to a platter, top with the fresh herbs and serve with the remaining dressing at the table.