Recipes Salads Green Salads Bitter Greens Salad with Dijon Vinaigrette Be the first to rate & review! TV chef Andrew Zimmern was inspired to create this dish by the mention of a “spirited salad” in Fergus Henderson’s first book, Nose to Tail Eating. Here, Zimmern tosses peppery leaves with a mustard–cider vinegar dressing tamed with cream and hazelnut oil. Slideshow: More Salad Recipes By Andrew Zimmern Andrew Zimmern Andrew Zimmern is an Emmy-winning and James Beard Award-winning TV personality, chef, writer, and social justice advocate. Food & Wine's Editorial Guidelines Updated on January 1, 2018 Print Rate It Share Share Tweet Pin Email Photo: Christopher Testani Total Time: 10 mins Yield: 4 Ingredients 3 tablespoons Dijon mustard 2 tablespoons apple cider vinegar 2 tablespoons hazelnut or extra-virgin olive oil 2 tablespoons canola oil 1/4 cup heavy cream 1 1/2 tablespoons minced chives Kosher salt Pepper 5 ounces mixed bitter baby greens, such as frisée, watercress, and arugula (about 5 cups) Directions In a small bowl, whisk the mustard with the vinegar. In a slow, steady stream, whisk in both oils until emulsified. Whisk in the cream and chives, and season with salt and pepper. In a medium bowl, toss the greens with enough dressing to coat. Serve immediately. Make Ahead The vinaigrette can be chilled for up to 1 week. Rate it Print