Simple As

 

Has anyone tried Upland Cress?  I am in love with this stuff.  It's got a nice, peppery bite to it, but not quite as sharp as watercress, and it, people, is delicious.  I threw a quick post-yoga dinner together last night, and it went something like this:

Toss in a few handfuls of Upland Cress, with some herb salad mix (mine was from Trader Joe's, but you could use anything, or just stick with the cress)...

 

Mix a simple balsamic vinaigrette, directions below.  Serve on its own, or top it with goat cheese or croutons.  We had a slice of tart with it.  Simple as.

Balsamic Vinaigrette:

1/2 to 3/4 tsp dijon mustard (I like the bite of dijon, use whatever you like, but it binds the dressing nicely, so it doesn't separate)
1 tsp minced shallot
3 Tbs balsamic vinegar
6 to 9 Tbs olive oil (I like a bit of tang on the salad, more olive oil will make it milder, it's usually a 1:3 ratio of vinegar to oil, though)
sea salt and freshly ground pepper

In a bowl, whisk together the dijon, balsamic, shallots, a pinch of sea salt, and few grinds of pepper.  While whisking continuously, drizzle in your olive oil, and that's it!  Throw some over your greens, and enjoy!

Another easy way to do this, which makes for good storage, is to throw everything into a jar, shake vigorously, and then save whatever's left in the fridge, it will keep for about a week.  Just take the dressing out about 15-20 minutes before using, as the olive oil solidifies in the cold.

Who needs bottled salad dressing, with all it's nasty additives, when you can mix up a lovely vinaigrette yourself in about 3 minutes?  Easy peasy.