Ingredients
Scale
Red WineVinaigrette
3 tbsp. red wine vinegar
1/2 tbsp. honey
1/4 tsp. finely minced garlic
1/4 tsp. kosher salt
a couple cracks of pepper
6 tbsp. olive oil
Salad
loose leaf greens
sunflower seeds
crumbly cheese (like Roth Flavor Ups™ Blue Cheese Crumbles, Roth Chèvre Goat Cheese, or feta)
a couple cracks of pepper
Instructions
- At the start of the week, make the vinaigrette in the large salad bowl. Add all the vinaigrette ingredients except for the olive oil. Whisk to combine. (NOTE: I like to use my microplane zester to finely mince the garlic in this recipe.) Add in the oil and whisk until emulsified, until the oil and vinegar have become one. Leave enough dressing in the bottom of the bowl for the salad that night, pouring off the rest in a jar. Store at room temperature for up to a month. Feel free to double or triple the recipe, making once a month.
- To the salad bowl, add the greens, just enough for one sitting. Using salad tongs, gently toss to thoroughly coat the greens in the dressing. Taste, adding more as needed. Top with sunflower seeds, crumbly cheese, and a couple cracks of fresh pepper.
