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.