Crunchy nuts and seeds, sweet golden raisins, and a zingy mustard vinaigrette, this side salad is all that, no need for a bag of chips! Top it with your favorite protein - chicken, salmon, steak, eggs, you name it - for a light meal, or serve as a simple side but refreshing appetizer to the main event. This salad requires minimal time (max 10 minutes - even less for you shallot-shearing pros!) and about as much effort
MISE EN PLACE
• Peel and mince shallot.
• Discard any tough greens stems.
Add shallot, mustard, 2 tablespoons olive oil and 1/4 teaspoon kosher salt to vinegar jar. Shake well to incorporate ingredients.
In a large bowl, toss salad greens and fruit & nut blend with dressing.
Divide between 2 salad plates. Enjoy!
Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food.Learn More...