Recipes Green Salad with Nutty Vinaigrette Be the first to rate & review! This simple salad has a nicely nutty dressing made with both walnut and hazelnut oils. It's garnished with pleasantly spicy yellow tatsoi blossoms, when David Kinch has them in his garden. Slideshow: More Green Salads By David Kinch David Kinch Instagram David Kinch has forged a distinctive culinary career path at Manresa, known for new contemporary California cuisine for 20 years. In 2006, Manresa was No. 48 on the World's 50 Best Restaurants list, and in 2007 the restaurant earned two Michelin stars. A decade later, it upgraded to three Michelin stars, which it maintained until closing in 2022. Food & Wine's Editorial Guidelines Updated on November 28, 2017 Print Rate It Share Share Tweet Pin Email Photo: © John Kernick Total Time: 15 mins Yield: 8 Ingredients 1 teaspoon Dijon mustard 2 tablespoons sherry vinegar 3 tablespoons extra-virgin olive oil 2 tablespoons walnut oil 1 tablespoon hazelnut oil Salt and freshly ground pepper 3/4 pound baby greens such as baby lolla rossa (12 cups) 1 ounce edible flowers such as tatsoi, nasturtiums or marigolds (optional) Directions In a salad bowl, whisk the mustard and vinegar. Gradually whisk in the olive oil, followed by the walnut and hazelnut oils. Season with salt and pepper. Add the greens and flowers, toss gently and serve Rate it Print