Yield: 6 People
Work: 30 Minutes
Total: 35 Minutes
Gather Ingredients and Tools, then wash Greens and prep Ingredients as indicated.
Set your Mandolin as thin as possible for slicing Beets and Radish, then slice and store in cold water.
While Vegetables are soaking in cold water, chop Thyme and combine with Vinegar, Oil, Honey, and Salt.
Vegetables will curl in cold water. Once this is achieved, remove from water and mix all vegetables in a Bowl with Greens, then add Oil/Vinegar mixture.
Season with more Salt if necessary and top with Hazelnuts and Feta.
Try using different fresh Herbs that are available like a Mint.
Add in as much fresh Vegetables or Salad Greens that you have.
Good opportunity to use your favorite local Cheese!
Add 1 Tbsp Mustard to the dressing to make a Honey Mustard.
1 Cup Spinach, stemmed and chopped
½ Cup Mustard Greens, chopped
½ Cup Lettuce, chopped
½ Cup Kale, stemmed and chopped
4 Medium Turnips, sliced
1 Medium Beet with Greens, peeled, sliced thin, and Greens rough chopped
¼ Cup Pickled Carrot
¼ Cup Feta Cheese, crumbled
¼ Cup Hazelnuts, rough chopped
½ Cup Oil
¼ Cup Apple Cider Vinegar
1 Tbsp Thyme, stemmed and chopped
1 Tbsp Honey
1 tsp Salt
Airtight Container in the Fridge for 24 hours.