Add a tangy vinaigrette, creamy cheese and crunchy nuts, and you’ve got a fresh, delicious salad that’s elegant enough for a special occasion and quick enough for any weeknight. You will find baby salad mix, spinach, and cherry tomatoes at the market this week!


  • ¾ cup extra-virgin olive oil
  • ¼ cup balsamic vinegar
  • 1 teaspoon finely minced shallots
  • 1 teaspoon Dijon mustard
  • ½ teaspoon salt
  • freshly ground black pepper to taste


  • 5 oz baby spinach
  • 5 oz baby lettuce/mesclun greens
  • ½ cup toasted pecan or walnut pieces
  • 1 cup crumbled Stilton cheese
  • 1 pint cherry tomatoes, halved

To make the vinaigrette:

Place the oil, balsamic, shallots, mustard, salt and pepper in a small glass jar and seal the lid tightly.

Shake vigorously to combine and set aside at room temperature.

Leftover vinaigrette can be stored in the refrigerator for 2 months. For best flavor, let it return to room temperature; shake vigorously before using.

To assemble the salad:

Place the baby greens in a large salad bowl and add about 1/4 cup of the vinaigrette.

Toss to coat the leaves, then taste and add more vinaigrette as desired.

Divide the greens among 4 plates.

Sprinkle each salad with some of the pecans and cheese. Garnish with the tomatoes and serve immediately.