SIMPLE GREEN SALAD

Start by preparing the vinaigrette. A good place to begin is a simple oil to vinegar ratio of about 2:1, which keeps the dressing bright while still balanced. In a mixing bowl combine the vinegar, minced shallot, salt, pepper, and honey (if using). Let the mixture sit briefly to soften the shallot and dissolve the salt, then slowly drizzle in the olive oil while whisking until the dressing comes together.

Different vinegars will shift the character of the salad while the ratio stays the same. Richer vinegars like Black Beer Vinegar or Spruce Beer Vinegar can take the place of a balsamic-style dressing, while brighter vinegars like Wild Blueberry or Cranberry Vinegar work well anywhere you might normally use red wine vinegar. Tomato Vinegar can step in where rice wine vinegar might be used, and Maine Ale Vinegar adds depth to savory salads.

Taste the vinaigrette and adjust as needed. Before dressing the whole salad, toss a few leaves with a spoonful of vinaigrette and taste them. This is the best way to judge the balance, since the greens soften the acidity and absorb the seasoning. Adjust with a little more salt, vinegar, or oil if needed.

This dressing is easy to make your own. A splash of soy sauce is something we use often in our kitchen for extra depth, but every pantry is different. Garlic, mustard, or fresh herbs can all work beautifully depending on the direction you want the salad to take.

Shave the carrot and fennel thinly and add them to the bowl along with the lettuce. Toss gently with enough vinaigrette to lightly coat the leaves, lifting the greens as you mix so the dressing is distributed evenly. Transfer the salad to a serving bowl or platter and scatter the croutons, pumpkin seeds, goat cheese, and pickled red onions over the top. The cheese should break into soft pieces among the greens while the seeds and croutons add crunch. Serve immediately.

*Cook’s Note*
Your choice of oil matters here. Regular or light olive oils often work best in vinaigrettes because they complement the vinegar rather than overpower it. We also get great results using neutral oils like canola. Some extra virgin olive oils can be intensely grassy or peppery and may dominate the dressing. If you want to experiment with bolder oils, try pairing them with a more subtle vinegar like Tomato Vinegar, or lean into the intensity with something deeper like Black Beer Vinegar.