Fresh Greens from the Garden

We've got a ton of fresh greens in the garden.  Some Connie sowed this year and some are volunteers from our crop last year.  Way too many to munch our way through.  But, having the big selection is so much fun.  Do you want butter lettuce, red lettuce, arugula, kale, sorrel, or what kind of greens?  It makes salads very interesting. 

Today, I was looking at other food blogs and I went on The Pioneer Woman Cooks.  Its my brother John's favorite food blog.  He's made tons of her recipes.  So, she was blogging about their trip to Disney World and eating at a restaurant called Mama Della's.  She said the salad was to die for and listed the ingredients.  Just the list, no measurements.  I looked at that and thought, hmmm, I can make this up.  So, I did.  As I was trying to figure out what to put in the salad, I hunted through the refrigerator and came up with three small bags of nuts.  So, I asked Connie what he'd like in the salad.  Whatever, he says.  So, he got all three.  And, they played well together and with the dressing and the cheddar.

Nutty Salad
Dressing:
1/4 c olive oil
5 cloves roasted garlic
2 t honey
2 t country dijon mustard
1 T balsamic vinegar
2 t lemon juice
1 T chopped shallots (freeze dried from Penzey's work just as well)

Salad:
3 c baby greens
1/4 c toasted pistachios
1/4 c toasted sliced almonds'
1/4 c toasted pine nuts
1/2 c shredded white cheddar

Mash the garlic cloves in about a tablespoon of the oil.  Stir in the honey.  When that's well blended, add the mustard, lemon and balsamic.  Blend well.  Slowly whisk in rest of the olive oil.  Add the shallots and put aside while the salads are assembled.

Put about 1 1/2 c of greens in each bowl.  Top each with half of the nuts and half of the cheese.  Drizzle the dressing over.