Baby Greens With Mustard Vinaigrette Recipe

Ingredients for Baby Greens With Mustard Vinaigrette

• 2 large eggs
• Honey Dijon Mustard
• White Pepper
• 1 teaspoon salt
• Red Wine Vinegar
• Extra Virgin Olive Oil
• Butter Lettuce

How to Make Baby Greens With Mustard Vinaigrette

1. Cook 2 large eggs until hard-boiled. Peel and chop once cool.
2. In a blender, combine 1/4 cup Dijon mustard, 2 tablespoons apple cider vinegar, 4 tablespoons olive oil, 1 tablespoon honey, and 1 teaspoon salt. Blend until smooth and creamy.
3. Gently toss 5 ounces of baby greens with the vinaigrette in a large bowl.
4. Add the chopped hard-boiled eggs and 2 tablespoons of crispy bacon bits (optional). Toss gently to combine.
5. Serve immediately on a chilled plate or salad bowl. Garnish with 1 tablespoon of fresh, chopped parsley.