honey-lemon mustard green salad
Serves 4 to 6
Active time: 10 min Start to finish: 20 min
5 tablespoons extra-virgin olive oil, divided
3 thick slices whole wheat country-style bread, cut into cubes
2 tablespoons fresh lemon juice
1 small shallot, finely chopped
1 tablespoon honey
Kosher salt and freshly ground black pepper
2 bunches mustard greens
½ cup toasted walnuts
Preheat the oven to 400°F.
Toss the bread cubes with 1 tablespoon of the oil on a large baking sheet, then sprinkle the bread cubes with a large pinch each of salt and pepper. Toast the bread in the oven until golden, 10 to 12 minutes. Let the croutons cool to room temperature.
Whisk the remaining 4 tablespoons together with the lemon juice, shallot, honey to taste, ½ teaspoon salt and ¼ teaspoon pepper in a large bowl.
Stack the mustard greens then roll them up into a tight cigar shape. Using a sharp knife, thinly slice the mustard greens into thin ribbons. Toss the mustard greens with the dressing and sprinkle with the croutons and walnuts. Season with salt and pepper to taste, then serve.