Greens are a staple of California cuisine — nutrient-rich, fibrous and available year round. While salad seems synonymous with sun and warmth, my favorite leafy mix arrives in cooler weather. Winter greens boast complex texture, flavor and variety — kale, arugula, chard, mizuna, tatsoi, spinach and romaine — drizzle with apple cider vinaigrette for a little snap and top with a mild cheddar to round everything out.
Whisk vinegar, shallots, honey, salt, dijon, zest and pepper in a small bowl.
Slowly whisk in olive oil.
Store in a refrigerated airtight container.
Shake before serving if separation occurs.
