MIXED GREENS & PEPITAS WITH SHERRY VINAGRETTE

By jarren

Ingredients

• Vinaigrette:
• 2 tbsp plus 2 tsp sherry wine vinegar
• 4 tsp cider vinegar
• 2 tbsp sugar
• 1/2 tsp dry mustard
• 3/4 tsp salt
• 1/2 tsp pepper
• 1/2 cup extra-virgin olive oil
• 1 tsp minced garlic
• 1/4 tsp brown mustard seeds, ground (optional)
• Salad:
• 12 cups lightly packed torn mixed sturdy salad greens
• 2 cups grape tomatoes
• 1 cup coarsely grated carrot
• Salt and pepper
• 1/2 cup dried cranberries
• 1/2 cup roasted salted pepitas (pumpkin seeds)

Preparation

Step 1

For the vinaigrette: In small bowl, whisk together sherry and cider vinegars, sugar, mustard, salt and pepper. Gradually whisk in oil. Whisk in garlic and ground mustard seeds (make ahead: cover and refrigerate overnight, then let stand at room temperature for 15 minutes before using).

For the salad: In a large bowl, combine greens, tomatoes and carrot. Whisk vinaigrette and add about half to the greens mixture; toss to lightly coat. Sprinkle with salt and pepper to taste. Transfer salad to large platter. Sprinkle with cranberries and pepitas. Serve with remaining vinaigrette on the side.