RECIPE

Green Salad with Tangy Mustard Vinaigrette

• Recipe by Grace Parisi

The combination of grapes, cheese and walnuts in this salad may seem unusual at Thanksgiving, but it makes for a refreshing side to what’s usually a very rich meal.

• Fast
• Healthy
• Vegetarian

Ingredients

1. 3 tablespoons red wine vinegar
2. 2 tablespoons whole-grain mustard
3. 1 medium shallot, very finely chopped
4. 1 tablespoon very finely chopped parsley
5. 1/2 cup extra-virgin olive oil
6. Salt and freshly ground pepper
7. 12 ounces mixed baby greens (12 packed cups)
8. 1 cup each of halved grapes, chopped and toasted walnuts and crumbled Roquefort cheese

Directions

1. In a medium jar, combine the vinegar, mustard, shallot and parsley; cover and shake until smooth. Add the olive oil, season with salt and pepper and shake the vinaigrette until blended.
2. In a large bowl, toss the greens, grapes, walnuts and cheese. Shake the vinaigrette again, pour it over the greens and toss. Serve right away.

Make Ahead

The vinaigrette can be made up to four hours ahead.