SPRING REBEL MIX SALAD WITH MINT, WALNUTS AND PARMESAN

SERVES 6

INGREDIENTS

3 tbsp. extra-virgin olive oil

2 tbsp. red wine vinegar

2 tbsp. Dijon mustard

1 tsp. honey

kosher salt

Freshly ground black pepper

2 medium shallots, thinly sliced

8 cups Rebel Farm rebel mix (aka: PG /premium greens mix)

1 c. fresh Rebel Farm mint, stems removed and leaves torn

1/2 c. walnuts, toasted

1 oz. grated parmesan

METHOD

Toast your walnuts in a hot dry pan on medium-high heat for a few minutes or until browned and nutty smelling.  Set aside to cool. 

In a large bowl, whisk together the vinegar, mustard, honey, and ¼ tsp each salt and pepper. Next, slowly drizzle in your Olive Oil while vigorously whisking. Stir in shallots. Taste and adjust flavor, as needed.

Gently toss the rebel mix, torn mint, grated parmesan and toasted walnuts with a light coat of dressing and combine.  Serve. Immediately.

**Recipe courtesy of Chef Lauren**