Chef Jackie's Crunchy Spring Salad

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Crunchy Spring Salad
Serves 4

1 bunch green lettuce, torn into bite size pieces
1 bunch baby swiss chard
1 asian cucumber, thinly sliced
2 yellow tomatoes, sliced in wedges
1 cup julienned carrots
1/2 cup thinly sliced red onion
1 cup pea shoots
1 cup mustard greens
1 watermelon radish, thinly sliced
Fresh dill
Kosher salt, to taste
Freshly ground black pepper, to taste

Orange Vinaigrette
1 tablespoon Dijon mustard
1 tablespoon honey
Juice of 1 orange
2 tablespoons olive oil
Kosher salt and freshly ground black pepper, to taste

Add lettuce, swiss chard, cucumber, tomatoes, carrots, onion, pea shoots, mustard greens, radish, and dill to a large bowl. Season with salt and pepper.

To a medium bowl, whisk together, Dijon, honey, orange juice, olive oil, salt and pepper. Pour vinaigrette over salad, toss to coat and serve!