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 four-time James Beard Award-winning TV personality, chef, writer and social justice advocate. As the creator, executive producer and host of Travel Channel's Bizarre Foods franchise, Andrew Zimmern's Driven by Food and Emmy-winning The Zimmern List, he has devoted his life to exploring and promoting cultural acceptance, tolerance and understanding through food. In 2020, Andrew returned to television with his MSNBC series What's Eating America, and in 2021, he premiered Family Dinner on Chip & Joanna Gaines' Magnolia Network. In 2022, Andrew Zimmern's Wild Game Kitchen will premiere on the Outdoor Channel. All three shows were created by Intuitive Content, the full-service television and digital production company that Andrew heads as both founder and CEO. 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