Go-To Green Salad

Wash your greens thoroughly and dry them completely using a salad spinner or by patting them with a clean dishtowel; damp leaves result in soggy, diluted dressing.

Place the dried greens into a very large mixing bowl to ensure you have enough room to toss them properly.

In a small mason jar or bowl, combine the extra-virgin olive oil, lemon juice, Dijon mustard, and honey.

Seal the jar and shake vigorously, or whisk the bowl contents until the dressing is creamy and emulsified.

Add the halved cherry tomatoes and any other desired crunchy vegetables to the bowl with the greens.

Drizzle the dressing lightly over the greens and vegetables; use only what is necessary to coat the leaves evenly.

Sprinkle with a pinch of salt and a generous amount of freshly ground black pepper.

Using your clean hands, gently toss the salad, massaging the dressing onto the leaves to ensure each piece is coated without wilting the greens.

Taste a leaf and adjust seasoning with additional salt, pepper, or a squeeze of lemon if needed.

Serve immediately by transferring to individual bowls or a serving platter to keep the salad crisp and perky.