Greens with Marinated Feta & Shallot Dijon Vinaigrette

A shallot Dijon vinaigrette (Dijon and whole grain mustard, white wine vinegar, Manuka honey, olive and avocado oil) that mellows as it rests, tossed with mixed greens, marinated feta, and toasted sunflower seeds.

Why You'll Love Greens with Marinated Feta & Shallot Dijon Vinaigrette

The vinaigrette is built from two mustards, white wine vinegar, and Manuka honey, whisked slowly into olive and avocado oil so it emulsifies instead of separating. Letting the minced shallot sit in the mustard and vinegar for 5 to 10 minutes before the oil goes in is what mellows its raw bite. The marinated feta and toasted sunflower seeds add the fat and crunch a green salad usually skips.

Tips and Tricks

• Let the shallots sit in the mustard and vinegar for at least 5-10 minutes before adding oil. This mellows the raw bite and builds flavor.
• Toast sunflower seeds in a dry pan until just golden - they'll continue to darken slightly off heat.
• Dress the greens lightly. You can always add more, but you can't take it back.
• The vinaigrette emulsifies best when you drizzle the oil slowly while whisking continuously.

Variations

• Swap marinated feta for fresh goat cheese or burrata.
• Add shaved radish or cucumber for extra crunch.
• Finish with a handful of fresh herbs - dill, mint, or basil all work well

Substitutions

• Manuka honey → regular honey or maple syrup (flavor will be slightly different but still works).
• White wine vinegar → champagne vinegar or apple cider vinegar.
• Avocado oil → more olive oil (flavor will be slightly more pronounced).
• Sunflower seeds → toasted pumpkin seeds or slivered almonds.

Best served with

• Grilled chicken or salmon for a complete meal.
• Crusty bread to soak up extra vinaigrette.
• A chilled glass of Sauvignon Blanc.

How to Store Leftovers

Dressed salad is best eaten immediately. Undressed greens keep refrigerated for up to 3 days. Vinaigrette stores in an airtight container in the refrigerator for up to 2 weeks - shake well before using.

Common Questions

Greens with Marinated Feta & Shallot Dijon Vinaigrette

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A simple salad elevated by a shallot Dijon vinaigrette that mellows as it rests. Creamy marinated feta, toasted sunflower seeds, and peppery greens come together in a dish that proves restraint is its own kind of luxury.

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Prep Time 10 minutes mins

Cook Time 5 minutes mins

Active Time 15 minutes mins

Total Time 15 minutes mins

Servings: 4

Course: Appetizer, Salad, Side

Cuisine: American, Mediterranean

Calories: 579

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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• 1 small shallot minced
• 1 tablespoon Dijon mustard
• 1 teaspoon whole grain mustard
• 1½ tablespoon white wine vinegar
• 2 teaspoon Manuka honey
• ½ cup olive oil
• ½ cup avocado oil
• kosher salt to taste
• black pepper to taste
• 6-8 oz mixed greens
• ¼ cup marinated feta crumbled
• 1 tablespoon sunflower seeds
• 1 avocado sliced (optional)
• fried dill for garnish (optional)

Equipment

• Medium mixing bowl
• Whisk
• large salad bowl
• Small Skillet

Method

 

1. Finely mince the shallot and add to a medium mixing bowl.
2. Add the Dijon mustard, whole grain mustard, white wine vinegar, and Manuka honey. Whisk to combine.
3. Let sit for 5-10 minutes to mellow the shallot.
4. Slowly drizzle in the olive oil and avocado oil while whisking continuously until emulsified.
5. Season with salt and pepper to taste.
6. Wash and dry the greens. Place in a large salad bowl.
7. Toast sunflower seeds in a dry skillet over medium heat until golden, 2-3 minutes. Set aside.
8. Drizzle 2-3 tablespoons of vinaigrette over greens and toss gently.
9. Top with marinated feta, toasted sunflower seeds, avocado slices, and fried dill if using.
10. Serve immediately.

Nutrition

Serving: 4gCalories: 579kcalCarbohydrates: 5gProtein: 2gFat: 63gSaturated Fat: 8gPolyunsaturated Fat: 8gMonounsaturated Fat: 44gSodium: 60mgPotassium: 270mgFiber: 4gSugar: 0.5gVitamin A: 78IUVitamin C: 5mgCalcium: 12mgIron: 1mg

Notes

Storage: keep the vinaigrette in a sealed jar in the fridge for up to 2 weeks, shake before using. Dress only what you'll eat, leftover greens wilt fast once dressed.

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