Green Salad with Spicy Vinaigrette

Chef Jerri Myers at the Viking Cooking School shares one of her favorite salad recipes. Hot mustard, red pepper flakes and fresh garlic give the dressing a little kick!


    • 1 tablespoon sweet hot mustard
    • 1 small clove garlic, minced
    • 1/8 teaspoon crushed red pepper flakes, or to taste
    • 3 tablespoons balsamic vinegar
    • 1/2 cup extra-virgin olive oil
    • Salt and freshly ground black pepper, to taste
    • 12 cups mixed greens, rinsed, spun dry and crisped
    • 1 cup pine nuts, toasted


    1. In a medium mixing bowl, whisk together the mustard, garlic, red pepper flakes and vinegar.
    2. While whisking constantly and vigorously, drizzle in the oil; continue whisking until the oil is fully incorporated and the dressing is slightly thickened and emulsified. Season to taste with salt and pepper.
    3. Place the lettuce in a salad bowl, and toss with just enough dressing to lightly coat the leaves. Divide the salad evenly among chilled salad plates; garnish each with toasted pine nuts and serve immediately.