- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
TV chef Andrew Zimmern was inspired to create this dish by the mention of a “spirited salad” in Fergus Henderson’s first book, Nose to Tail Eating. Here, Zimmern tosses peppery leaves with a mustard–cider vinegar dressing tamed with cream and hazelnut oil. Slideshow: More Salad Recipes
Ingredient:
- 3 tablespoons Dijon mustard
- 2 tablespoons apple cider vinegar
- 2 tablespoons hazelnut or extra-virgin olive oil
- 2 tablespoons canola oil
- 1/4 cup heavy cream
- 1 1/2 tablespoons minced chives
- Kosher salt
- Pepper
- 5 ounces mixed bitter baby greens, such as frisée, watercress, and arugula (about 5 cups)
