Mesclun Salad with Balsamic Honey Mustard Dressing



  • 2 cups mesclun or mixed greens
  • 2-3 T diced tomatoes
  • 2-3 T diced, peeled, seeded cucumbers
  1. Combine all ingredients in two small serving bowls.


  • 1 T honey
  • 1 T dijon or stone ground mustard
  • balsamic vinegar to taste
  • optional – several whole peppercorns (black, white, greeen, and/or pink)
  1. Blend honey and mustard in a small bowl with a fork until emulsified. Drizzle in balsamic vinegar until dressing is just thin enough to pour over greens. Taste and add more vinegar if desired.
  2. Crush whole peppercorns with a mortar and pestle or in a spice grinder.
  3. Blend crushed peppercorns into dressing and drizzle over salad.


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