* 6 cups mesclun, (mixed young salad greens of your choosing)
* 6 red radishes, cleaned and very thinly sliced
* 1 ripe avocado, peeled and diced small
* 1 lime to squeeze over avocado
* 2 to 3 Tbsp crumbled bleu cheese
* 2 Tbsp freshly squeezed lime juice
* 1 Tbsp rice vinegar
* 1/2 tsp Dijon mustard
* 1 Tbsp light olive oil
* 1/4 tsp kosher salt
* 1/4 tsp freshly ground black pepper
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1. In a large salad bowl, toss together the mesclun and radishes.
2. Dice the avocado and squeeze 1 lime over, then toss in the salad bowl, add the crumbled bleu cheese, and toss to combine all ingredients.
3. Make the vinaigrette by putting the lime juice, vinegar, and mustard in a small bowl, whisking together, then slowly start streaming in the olive oil, whisking constantly, until smooth and creamy.
4. Sprinkle in the salt and pepper, whisking to combine.
5. Immediately drizzle about half the vinaigrette over the salad in the bowl, toss, taste, and add more vinaigrette if desired, and adjust seasoning.
6. Serve immediately.
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Mesclun is a mixed salad green combination that originated in Provence, France. We usually find bags of mesclun in our local grocery store labeled 'Mixed Spring Greens.'
The radishes really make this salad special. If you haven't used radishes often in salads, this is the time to start. Radishes are super cheap and offer a lot of crunch and spicy flavor to a dish. Don't skip this ingredient.
Of course, the avocados offer a smooth, creamy subtle flavor that goes perfectly with the other flavors. And the bleu cheese is the final kick! Enjoy!
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