Yield: 6 People
Work: 40 Minutes
Total: 40 Minutes
Gather Ingredients and Tools, then wash Greens and prep Ingredients as indicated (except Beets, Turnips, and Radishes).
If using a Mandolin, set as thin as possible for slicing Beets, Turnips, and Radish. Using Mandolin or a Knife, slice Beets and Radishes and store in cold Water.
Vegetables will curl in cold Water. Once this is achieved, remove from Water and mix all Vegetables in a Bowl with Greens. Then add Honey Mustard Dressing and toss.
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!
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 roughly chopped
4 Medium Radishes
¼ Cup Pickled Carrots
¼ Cup Feta Cheese, crumbled
¼ Cup Hazelnuts, rough chop
3/4 Cup Honey Mustard Dressing
1 tsp Salt
Mandolin or Knife
Airtight Container in the Fridge for 24 hours.
Questions about this recipe? Ask Chef Pierson!