4 cups spring salad mix
1 tablespoon olive oil
Salt and freshly ground black pepper
cup 1⁄4 pecans
cup 1⁄4 shelled salted pistachios
cup 1⁄2 vegan shredded Parmesan cheese
1 medium avocado, sliced
1 green bell pepper, sliced into strips
12 grape tomatoes, halved
4 ounces feta cheese crumbles
Fresh mint leaves, for garnish
cup 1⁄3 Dijon mustard
cup 1⁄3 olive oil
2 tablespoons lemon juice
1 clove garlic, minced
2 tablespoons rosemary infused honey
Salt and freshly ground
To prepare the Dijon vinaigrette: In a small bowl, whisk together the Dijon mustard, olive oil, lemon juice, garlic, honey, and salt and pepper. Place in a small bowl to serve or store in an airtight container in the refrigerator for up to 2 weeks.
To make the salad platter: Spread the springsalad mix across the bottom of the bowl; fill the bowl almost to the top, leaving about 3/4 to 1 inch of space. Drizzle with the olive oil and sprinkle with the salt and pepper.
Place the ingredients on the bowl starting from the top and working in rows: half of the pecans and pistachios, half of the shredded Parmesan cheese, half of the avocado and peppers, half of the grape tomatoes, the feta cheese, the remaining grape tomatoes, the remaining shredded Parmesan cheese, the remaining avocado and peppers, and finally the remaining pecans and pistachios.
Garnish with the fresh mint leaves.