A delicious, healthy, fresh green salad finished with a classic french vinaigrette. Simple yet sophisticated!

This salad goes with just about everything and is my "go-to" salad on a weekly basis! It pairs beautifully with the Ginger-Carrot Soup and dinner rolls I made in previous episodes.

Salad Greens:
6 to 8 cups freshest salad greens:
one head of Bibb lettuce ( hydroponic, in the plastic container with the root end still in tact stays very fresh)
1 container of mixed fresh salad greens, they can be anything you prefer ( I used a mix of baby romaine lettuce)
Wash and spin dry the salad greens

French Vinaigrette:
1 to 2 tablespoons Red Wine Vinegar ( I used the "Fine" brand, available at William Sonoma)I use 1 tablespoon for my taste, however, increase it for more "zing" to suit your taste.
1/8 teaspoon salt
1/2 teaspoon dijon mustard
1 Tablespoon shallots finely minced
1 teaspoon fresh thyme (leaves only and finely minced)
1 Tablespoon parsley, minced
In a bowl combine the vinegar dijon mustard, slat and shallots. Whisk until mixed together, then add the olive oil a couple of tablespoons at a time until it is a smooth emulsion. Then lastly, whisk in the thyme and parsley.
Pour a few spoonfuls at a time of the vinaigrette over the washed and dried greens and mix with hands until the leaves are lightly coated. add more as needed. You may have more dressing than you need, and this can be stored in the refrigerator for a few days.
Top with shavings of freshly grated parmesan cheese.
Serve immediately! Enjoy!

Link to the Ginger-Carrot Soup video:
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Link to the Dinner Rolls video:
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