Name: Mesclun Salad with Veggies, Goat Cheese, and Crispy Garlic
Yield: Makes 4 servings
Ingredients: 1 tablespoon unsalted butter; 4 cloves garlic, thinly sliced; 2 large shallots, minced; Juice of 1 large lemon; 3 tablespoons extra-virgin olive oil; 2 tablespoons Dijon mustard; 1/2 cup pine nuts; About 10 cups mesclun; 1 large orange bell pepper, seeded and coarsely chopped; 4 cooked beets, thinly sliced; 1 pint cherry tomatoes, halved; 1/2 cup dried cranberries; 1 tablespoon minced fresh dill or 1 teaspoon dried; 1/8 teaspoon dried onion flakes; 4 ounces fresh goat cheese

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Mesclun Salad with Veggies, Goat Cheese, and Crispy GarlicLauren Salkeld

Fashion designer Rebecca Minkoff shared this recipe for one of her favorite salads—it's an updated take on a salad her Mom made when she was growing up in San Diego. We've included quantities for all the ingredients, but Minkoff encourages you to make this dish your own and to taste as you go.

For more on Minkoff and to take a video tour of her New York City kitchen, see In the Kitchen with Rebecca Minkoff.

Recipe notes

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