Mixed Green Salad with Shaved Root Vegetables

Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 4 servings
Source: The Culinary Vegetable Institute at The Chef's Garden

Ingredients:

For the dressing

• 1 clove of garlic, mashed into a paste.
• ½ Cup extra-virgin olive oil
• 1 Lemon, juiced
• 2 tsp Dijon mustard
• 2 tsp whole grain
• 2 tbsp honey
• 1/2 shallot, finely minced
• Black Pepper to taste
• Salt to taste

For the pickled onions 

• ¼ of 1 large sweet onion, thinly sliced 
• 1 thinly sliced beet
• 1 ¼ cup of pickle brine from the fridge
• 2 tbsp champagne vinaigrette
• ¼ cup water
• 1 tbsp of honey
• A few cracks of black pepper
• 1 tsp toasted caraway seeds

For the Salad

• 1 lb Mixed Greens, washed and dried.
• 1 handful Carrots, washed about 8 carrots
• A few radishes, washed
• ½ small radicchio, washed and quartered from root to top, leaves separated
• The Supremes of 8 mandarins - Scraps pressed and juice reserved
• 1 cup of slivered almonds, toasted 300f for 2-5 minutes
• Sprinkle with Microgreens
• Sprinkle with Micro Herbs

Directions:

• In a small sauce pot combine the brine, honey, and cracked pepper. Bring the brine up to a simmer and add the onions, after 10 seconds cover the pot and remove from the heat. Allow to sit, covered,  for 20 minutes.
• In a mixing bowl, bring together the citrus juice, dijon, honey, garlic, and shallot. in a medium bowl. While whisking quickly, slowly emulsify the olive oil in a tbsp or so at a time, then season to taste. 
• Roughly chop or tear the greens and add them to a large mixing bowl. Using a mandoline or vegetable peeler shave the root vegetables and add them to the greens. Add the endive leaves and mandarin segments to this 
• Drain the pickled onions and add them as well as the almonds to the salad. Dress and toss the salad then taste for seasoning.