GREEN CHOPPED SALAD

My Cellar

Serves 6

4 cups (1 L) summer lettuces and greens

1 cucumber, sliced into ribbons with a spiralizer, or cut into slices

2 celery stalks, thinly sliced, plus leaves from celery heart

1 cup (250 ml) pea shoots, can substitute for more summer greens

½ red endive, thinly sliced

¼ cup (60 ml) extra-virgin olive oil

¼ cup (60 ml) champagne vinegar

½ lemon, juice only

1 tsp (5 ml) Dijon mustard

1 tsp (5 ml) honey

2 tbsp (30 ml) chives, sliced

2 tbsp (30 ml) flat leaf parsley, chopped

Arrange summer greens and vegetables on a large platter. Mix remaining ingredients together to make a vinaigrette, season to taste, then dress greens with vinaigrette.