Recipe courtesy of Tyler Florence
Show: Food 911
Episode: Risotto Rescue
Save Recipe Print
Total:
10 min
Prep:
10 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Directions

Wash and dry the shoots and mint, place in a large bowl.

In a mason jar, combine the mustard, water, lemon juice, oil, creme fraiche, sugar, salt, and pepper. Put the cap on and shake vigorously to emulsify. Drizzle the vinaigrette over the greens and toss well to coat. Serve immediately. Store any remaining vinaigrette in the jar in the refrigerator.

Trending Videos 6 Videos

Get the recipe

Watermelon and Cucumber Salad 00:42

This refreshing summertime salad can be made with just a few ingredients.

IDEAS YOU'LL LOVE

Spring Chicken Salad

Recipe courtesy of Food Network Kitchen

Green Beans with Lemon and Garlic

Recipe courtesy of The Neelys

Black Bean Salad

Recipe courtesy of Guy Fieri

Black Bean and Corn Salad

Recipe courtesy of Rachael Ray

Cold Cucumber Salad

Recipe courtesy of Trisha Yearwood

Crunchy Noodle Salad

Recipe courtesy of Ina Garten

Green Chile Chicken

Recipe courtesy of Ree Drummond

Roasted Beet Salad with Chickpeas and Red Onion

Recipe courtesy of Guy Fieri

Strawberry and Spinach Salad

Recipe courtesy of The Neelys

Browse Reviews By Keyword

          Dig In

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.