- 1 small shallot, finely chopped (approx. 2 tbsp.)
- zest and juice of 1 lemon
- 2 tbsp. extra virgin olive oil
- 1 tbsp. chopped fresh Italian parsley
- 1 tsp. chopped fresh thyme, oregano, or basil (use any combination)
- 2 tsp. pure honey
- 2 tsp. mild Dijon or Düsseldorf mustard (not too spicy)
- 1/4 tsp. kosher salt
- 1/8 tsp. fresh ground black pepper
- 5 oz. fresh baby arugula or mixed lettuce leaves
- 1-1.5 c. broken fancy, seeded crackers (see TIP A below)
- 2/3 c. shredded or shaved Manchego cheese (or other hard, flavorful cheese)
- 1/2 English cucumber, sliced in very thin rounds (optional)
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Put all Vinaigrette ingredients in the bowl of a mini food processor or blender. Whir until the ingredients are fully combined and the shallot and herbs become small bits. (Alternatively, you may combine the ingredients in a small bowl or mason jar, but be sure to finely chop the shallots and herbs in advance.)
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Put the arugula leaves and roughly three-quarters of the broken crackers, cheese, and cucumber slices in a large bowl (reserve remaining). Drizzle the vinaigrette over top and gently toss.
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Transfer the mixed salad to a low, flat serving bowl or platter and top with the reserved crackers, cheese, and cucumber slices. Serve immediately.
TIP A: These crackers can often be found in the gourmet aisle and they're a tempting splurge for holiday entertaining. They often include dried fruit and nuts (in addition to seeds) and have a slightly sweet flavor and crunchy texture. Use any brand or variety that you like.