1 cupcherry tomatoes or early tomatoes slicedcut in half
6spring green onionssliced thinly
6radishesshaved (sliced thin, thin)
handfulchives and/or dill mince chives and leave dill whole
8sugar snap peaschopped
6Persian cucumbers or small cucumbers or 1 English cucumbercut in chunks
4hard boiled eggs (optional)cut in half
SPICY BEER MUSTARD - Vinaigrette Dressing
¼cupSpicy Beer Mustard
¼cupBalsamic Vinegar
¼ cupSoy Sauce
¾cupolive oil
pinchsalt or to taste
Instructions
Constructing the Salad
Tear greens into bite-sized pieces and also massage the Kale before tearing. Slice the remaining garden vegetables, peel the eggs and slice in halfChoose a platter and arrange the vegetables and eggs by the row on the platterCover and chill in refrigerator and may be prepared several hours prior to serving
Spicy Beer Mustard Vinaigrette
Delightfully simple instructions: select a 2 cup bowl or jar, mix Spicy Beer Mustard, Balsamic Vinegar, Soy Sauce, pinch of salt and stir with a wire whip or shake the jar to mix then drizzle the olive oil into the mixture stirring the bowl or shaking the jar until an emulsion forms. The dressing will be thick enough to coat a spoon. Taste and season as you like.
Serving the crunchy Green Salad
Serve in the platter with tongs so that guests may help themselves to the level of crunch desirable. Pass the Spicy Beer Mustard Vinaigrette. See the smiles when the flavor touches tongue!