Ensalada de mezclum con aliño de miel y balsámico

Ingredientes

• 6 cups spring mix greens, washed and spun dry
• 1 cup cherry tomatoes, halved
• 1 medium cucumber, thinly sliced
• 1 small red onion, very thin slices (soak in cold water if you want it milder)
• 1 medium avocado, diced
• 1 cup toasted walnuts or pecans (swap for almonds if you prefer)
• 1/2 cup crumbled goat cheese or feta (optional; use nutritional yeast for a dairy-free option)
• 3 tablespoons balsamic vinegar (aged balsamic adds complexity; substitute with red wine vinegar if needed)
• 1 tablespoon Dijon mustard (helps emulsify the dressing)
• 2 tablespoons honey (substitute maple syrup for a vegan version)
• 1 teaspoon salt
• 6 tablespoons extra virgin olive oil (the backbone of the dressing)
• freshly ground black pepper (to taste)

Preparación

1. 1

   --- Preparation ---

2. 2

   In a small bowl or jar, whisk together balsamic vinegar, Dijon mustard, honey, and salt. Slowly drizzle in olive oil while whisking until the dressing is glossy and well combined. Taste and adjust salt and honey as desired.

3. 3

   In a dry skillet over medium heat, toast walnuts or pecans until fragrant and slightly browned, about 3-4 minutes, stirring constantly. Remove from heat and let cool.

4. 4

   In a large bowl, combine spring mix, halved cherry tomatoes, sliced cucumber, thinly sliced red onion, and diced avocado.

5. 5

   --- Assembly ---

6. 6

   Drizzle about half the dressing over the salad and gently toss to coat. Add more dressing to preference.

7. 7

   Sprinkle toasted nuts and crumbled cheese over the top. Grind fresh black pepper and give a final light toss. Serve immediately.