Mile Marker Fifteen House Salad

  • Level: Easy
  • Total: 25 min (includes rehydrating time)
  • Active: 15 min
  • Yield: 4 to 6 servings
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6 ounces red wine vinegar, chilled

1 1/2 tablespoons Dijon mustard, chilled 

12 ounces olive oil, chilled 

3 tablespoons agave nectar 

1/2 teaspoon kosher salt, plus to taste 

1/2 teaspoon white pepper 

10 to 12 ounces mixed field greens 

Freshly ground black pepper 

1 to 2 cups cherry tomatoes 

1 cup shredded carrots 

3/4 cup dried red currants or cranberries, rehydrated

1/2 cup toasted pecans 


  1. First make the vinaigrette: Combine the vinegar and mustard in a deep bowl or food processor and begin to whisk in (or pulse) the olive oil slowly to emulsify. Once well combined, add the agave, salt and white pepper. Check for seasoning, then keep cool until needed. (Yields about 2 cups; remaining vinaigrette can be refrigerated for 2 to 3 weeks.)
  2. Gently season the greens with salt and black pepper in a cold mixing bowl, and then toss with some of the vinaigrette. Divide among 4 to 6 serving bowls and top with the tomatoes, carrots, currants and pecans.