Summer Garden Salad with Balsamic Vinaigrette
¼ cup balsamic vinegar
1 tbsp dijon
1 tbsp honey
½ garlic clove, grated on microplane
Kosher salt and freshly ground black pepper
About ½ cup olive oil
12 oz crisp lettuce greens
1 carrots, shaved
8 radishes, shaved
1 fennel, shaved
1 tomato, thinly sliced
¾ cup pepitas, toasted
4 oz pecorino romano, shaved
Coarse sea salt and freshly ground black pepper
1. To make the vinaigrette, combine the vinegar, dijon, honey, and garlic in a mixing bowl with a pinch of salt and pepper. Slowly pour olive oil in while whisking vigorously, then taste and adjust acidity and seasoning.
2. In a large mixing bowl, combine the greens, vegetables, pepitas, and pecorino with a pinch of coarse sea salt and pepper. Dress the side of the bowl with ¾ of the dressing and toss salad ingredients through that side of the bowl. Taste and add more dressing or seasoning if desired.
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