I tend to improvise on this recipe with whatever I have in the house. I’ve always been more of a fruit-and-nut salad girl than a veggie salad girl, but you can do either.

this salad

Romaine Lettuce
Baby heirloom tomatoes (sub cherry tomatoes)
Walnuts
Dried Cranberries
Avocado
Goat Cheese

dressing

(see more details in this post)

yield: salad for 4

1 tsp dark balsamic vinegar
1 tsp white balsamic vinegar
1 tsp dijon mustard
squeeze of lemon
pinch of kosher salt (much better flavor/texture than iodized table salt)
2 tbsp olive oil

In the bowl of a mortar & pestle, combine both vinegars with the mustard until blended. Add oil and continue to mix until it reaches an even consistency. Add squeeze of lemon and pinch of salt to taste.

salad

I like to tear my lettuce as opposed to cutting it. Slice the tomatoes in halves, dice the avocado, mix all ingredients except for the goat cheese into a bowl. Lightly dress and toss. Pour into serving dish and sprinkle goat cheese on top. Serve.