Mixed Greens Salad with Apples, Walnuts and Parmesan

Mixed Greens Salad with Apples, Walnuts and Parmesan
Serves 4.

For the salad:
5 ounces (about 5 cups) spring green salad mix (or any salad greens) 
Salt and freshly ground black pepper
1/2 tart apple, quartered, seeds cut out, and thinly sliced
1/2 cup chopped walnuts
1 small chunk (about 1 to 2 ounces) Parmigiano Reggiano cheese (or any hard cheese you have on hand and like)

For the dressing: 
1 teaspoon mustard (Dijon, or other mustard)
1 to 2 pinches salt
1 pinch ground black pepper
2 tablespoons white wine or red wine vinegar
1/3 cup extra-virgin olive oil
1/2 teaspoon honey or maple syrup (as needed, optional)

1. Prepare the salad: First clean the greens. Soak them in cold water for a few minutes. Lift them from the water and let them drain a bit. Then spin them in a salad spinner to remove excess water. Lay a series of attached paper towels flat on a work surface. Lift the greens from the spinner and set them on the paper towel. Gently and loosely wrap them up to let dry. Place in a plastic bag and refrigerate or let sit at room temperature if using immediately. Stored in the fridge this way, they will keep for a week.

2. Make the dressing: in a medium bowl, whisk together the mustard, a pinch of salt and pepper, and the vinegar. Roll up a kitchen towel tightly. Then snake the towel so that it fits nicely under the bowl of vinegar. This will hold the bowl in place as you whisk in the olive oil. While whisking fast, slowly pour the oil into the vinegar mixture in a thin, slow and steady stream. Taste and season again with salt, pepper or more vinegar, as needed. If it’s too tart, stir in 1/2 teaspoon of honey, maple syrup, or sugar. (For younger children: mix all salad dressing ingredients together in a jar fitted with a lid. Store leftover dressing in the jar in the refrigerator. Let come to room temp before using, and shake just before dressing the salad.)

3. Prepare the salad: Place the greens in a large bowl. Drizzle the vinaigrette around the inner sides of the bowl. Using clean hands, mix the dressing into the greens. Season generously with salt and pepper to taste. Add the apples and walnuts, and toss. Plate the salad, and then using a vegetable peeler, peel Parmesan slices onto the top of the salad. Serve immediately. Recipe by Jill Santopietro.