Recipe courtesy of Emeril Lagasse

Mile Marker Fifteen House Salad

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  • Level: Easy
  • Total: 25 min (includes rehydrating time)
  • Active: 15 min
  • Yield: 4 to 6 servings
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  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.

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