Dressing Spring's Greens: Shake Up a Sweet Red Wine Vinaigrette

Spring is not only in the air, it's strutting in from Oregon's farms and tap-dancing its heart out on farmers' market tables around the state.

These delicate but lively green things deserve appropriate costuming when they make their appearance, and while my deliciously creamy, tangy miso vinaigrette served to counterbalance the sturdiness of winter's chicories, spring greens would seem to benefit from something a bit lighter and more refined.

A simple, lightly sweet vinaigrette seemed like a perfect dance partner for the tender greens, so in a variation on our house mustard vinaigrette, I shook up olive oil, red wine vinegar, Dijon mustard, garlic and a spoonful of honey in a lidded jar, then crushed some local hazelnuts and scattered them over the dressed salad.

I think this may be my new favorite dressing. How about you?

Red Wine Vinaigrette with Honey

1/4 c. extra virgin olive oil
2 Tbsp. red wine vinegar
1 Tbsp. Dijon mustard
2 Tbsp. honey
1 tsp. dried Italian seasoning
1 small clove garlic, crushed
1 tsp. sea salt

Put all ingredients in a small lidded jar. Shake.