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Baby Leaf Salad with Mustard Sauce & Young Herbs

What’s better in the warm weather than a simple-to-prepare salad with great ingredients? Today, at The Market Chef we’re preparing a baby leaf salad with a mustard vinaigrette.

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Cherry Tree Baby Leaf Salad with Mustard Sauce & Young Herbs

Ingredients

  • Mustard Vinaigrette (*prepare 1 week in advance):
  • 2 x tsp English mustard
  • 3 x tbsp white miso
  • 3 x tbsp rice wine vinegar
  • ½ x tsp salt
  • 4 x handfuls baby leaf leaves
  • Mix of herbaceous flowers and herbs
  • Marigold flowers
  • Vinaigrette to taste (as above)
10 mins

Preparation time

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20 mins

total time

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2 people

serving

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method

Step 1
Whisk dressing ingredients together, making up to a week in advance to allow ingredients marinate
Step 2
Wash and delicately dry the leaves, as directed
Step 3
Drizzle 1-2 tbsp of dressing over the leaves and gently hand mix (no tongs or forks!)
Step 4
Plate and serve with height
Step 5
Top with marigold flowers or other seasonal bloom

Enjoy!

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