Elliott's Emerald Greens with Beacon Bay Vinaigrette
Inspired by the hidden green dragon, this vibrant salad combines fresh, crisp greens with a zesty citrus dressing. It's light, refreshing, and perfect for a seaside lunch, embodying the quiet, natural beauty of Passamaquoddy.
Directions
- 1
In a large salad bowl, combine the mixed baby greens, crumbled goat cheese, toasted pecans, thinly sliced cucumber, and dried cranberries.
- 2
To prepare the vinaigrette, whisk together the fresh orange juice, fresh lemon juice, Dijon mustard, and honey in a small bowl until well combined.
- 3
Slowly drizzle in the extra virgin olive oil while continuously whisking until the dressing is emulsified and creamy.
- 4
Season the vinaigrette with salt and freshly ground black pepper to taste, adjusting sweetness or tanginess as desired.
- 5
Pour about half of the vinaigrette over the salad components in the bowl.
- 6
Gently toss the salad to ensure all ingredients are evenly coated with the dressing.
- 7
Taste and add more vinaigrette if needed, ensuring the greens are lightly dressed, not swimming.
- 8
Serve immediately as a refreshing lunch or a delightful side dish.