Farmers Market Greens Salad

ingredients

• 1 tablespoon Champagne vinegar
• 1 1/2 teaspoons finely chopped shallot
• 1 dash salt
• 1 dash black pepper
• 2 tablespoons extra-virgin olive oil
• 3/4 pound mixed baby greens such as kale, mizuna, tatsoi, mustard, arugula, and spinach (1 gallon)
• 3 tablespoons edible flowers (optional)

directions

Whisk together vinegar, shallot, salt, and pepper in a large bowl, then add oil in a slow stream, whisking until emulsified. Add greens and flowers and toss until coated well.

Cooks' notes:

Greens can be washed and dried 1 day ahead and chilled in a sealed plastic bag lined with paper towels.

Vinaigrette can be made 6 hours ahead and chilled, covered. Bring to room temperature before using.