Mixed Greens with Flatbread Croutons and Aged Balsamic Vinaigrette

Yield: 2 mains or 4 sides

Sometimes I just crave a huge salad, but I want more than a bowl of greens.  This salad satisfies the belly with creamy beans, nutty pistachios, and toasted flatbread, and excites the tastebuds with tangy barberries and a super rich vinaigrette.  

When making the dressing, make sure you use really good extra virgin olive oil.  You really want to use aged balsamic vinegar too, since it will be richer than regular balsamic and taste less sharp.

Aged Balsamic Vinaigrette

1 garlic clove

1 Tbsp honey

½ tsp kosher salt

1 tsp Dijon mustard

1/3 cup aged balsamic vinegar

1/3 cup extra virgin olive oil – the good stuff!

Salad

2-3 big handfuls of spring mix greens

½ can butter beans – drained and rinsed

½ cup sprouts

2 Tbsp barberries/cranberries

2 Tbsp pistachios/sliced almonds

1-2 toasted flatbreads – toasting is optional

For the Aged Balsamic Vinaigrette

1.     Peel and slightly smash the garlic clove and add to a medium bowl.  No need to chop the garlic, since it will be fished out before serving.

2.     Add honey, salt, Dijon, and vinegar and stir to combine.

3.     Slowly drizzle the evoo into the bowl while continually whisking.  Taste for salt and adjust if necessary.  Set aside while you get the salad ingredients together.

For the Salad

1.     Toast flatbreads in a toaster oven or in a 350F oven for 7-10 minutes, flipping midway.  When done tear flatbread into bitesize pieces.

2.     On plates or a serving platter, spread out greens.  Sprinkle butter beans, then sprouts, barberries, pistachios and flatbread pieces over the top.

3.     Remove garlic from vinaigrette and drizzle over salad.  If you have any vinaigrette leftover, return the garlic to the dressing and store in the fridge for future use.