Contributed by Jayni Carey, Jayni’s Kitchen
4 to 6 ounces mixed salad greens
2 tablespoons clover honey
4 teaspoons organic Dijon mustard
2 tablespoon organic mayonnaise
2 tablespoons organic red wine vinegar
Natural sea salt and organic black pepper, to taste
Pickled corn or asparagus spears
Soft cow’s milk cheese or crumbled goat cheese (local farmstead cheeses)
Honey toasted sunflower seeds
Rinse the salad greens and spin in a salad spinner, or drain well. Place the greens in a large salad bowl.
For the Honey Dijon Dressing:
In a small bowl, combine the honey, mustard and mayonnaise. Whisk in the red wine vinegar and season with salt and pepper.
Pour as much of the dressing as desired over the greens and toss to coat. Top each salad with pickled corn or asparagus spears, cheese and sunflower seeds.