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.

My Private Notes

Add a Note
Get the Recipe

Ice Cream Social in a Bag

Get shaking with this unique way of making ice cream in five minutes.

IDEAS YOU'LL LOVE

Spring Soup Green Vegetable Lettuce

Recipe courtesy of Anne Willan

Spring Green Salad

Recipe courtesy of Rocco DiSpirito

Spring Green Salad

Recipe courtesy of Tyler Florence

Spring Greens Salad with Traditional Ranch Dressing

Recipe courtesy of Nancy Fuller

Spring Vegetable Salad

Recipe courtesy of Food Network Kitchen

Shaved Kohlrabi + Spring Green Salad with Labne, Green Olive, and Preserved Lemon Vinaigrette

Recipe courtesy of Michelle McKenzie

Salad of Spring Mesclun, Blossoms, and Wild Greens, with Lovage-Allium Dressing

Recipe courtesy of Julianne McGuinness

Salad of Spring Mesclun, Blossoms, and Wild Greens, with Lovage-Allium Dressing

Recipe courtesy of Julianne McGuinness

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories