1 head of lettuce, leaves removed, rinsed and dried
1/4 lb baby arugula
2 carrots, peeled, cut in half, and sliced into half moons
3 scallions, ends removed, cut into rounds
1 cucumber, ends removed, cut in half and diced
1/2 pint sun gold tomatoes or cherry tomato
1 fennel bulb, fronds and rough exterior removed, thinly sliced on the mandolin
1/4 red cabbage, thinly sliced on the mandolin
1/2 C raw walnuts
Feta, for serving (optional)
1/4 cup aged balsamic vinegar
1/2 cup extra virgin olive oil
1 tbsp dijon mustard
2 garlic cloves, peeled and minced
First, make the vinaigrette. Place the vinegar, mustard, and garlic into a small mixing bowl. Slowly drizzle in the olive oil, whisking until the dressing has emulsified. Season with sea salt and black pepper to taste. If you don’t have a good aged balsamic vinegar, you might have to add a touch of honey.
In a large bowl, toss together the lettuce, arugula, carrots, scallions, cucumber, tomatoes, fennel, cabbage, and walnuts. Lightly coat with the balsamic vinaigrette. Taste. Season with sea salt and pepper. Add more dressing if necessary. Top with crumbled feta and serve immediately.