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A bowl of mixed green salad topped with sliced avocado, crumbled cheese, fresh dill, and sunflower seeds, set on a light gray textured surface.

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
Cook Time 5 minutes
Active Time 15 minutes
Total Time 15 minutes
Servings: 4
Course: Appetizer, Salad, Side
Cuisine: American, Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

  • 1 small shallot minced
  • 1 tbsp Dijon mustard
  • 1 tsp whole grain mustard
  • 1½ tbsp white wine vinegar
  • 2 tsp 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 tbsp 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.

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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