This is the most requested recipe from Supper Club! If you’ve been to SC, you’ve probably had this salad and if you haven't, here's a taste. A classic french vinaigrette with a twist, and a creamy, crunchy toast to pair. You’re going to want to put it on everything. See how it’s made here.

Ingredients

For the shallot vinaigrette

• 1 shallot, minced

• 1 garlic clove, grated

• 2 1⁄2 tbsp. sherry vinegar

• 1 tbsp. warm water

• 1 1⁄2 tsp. dijon mustard

• 1 1⁄2 tsp. whole grain mustard

• 3 sprigs of thyme, leaves only

• 1 tbsp. nutritional yeast

• Salt and pepper, to taste

• 1⁄2 cup extra virgin olive oil

For the salad

• 1 head butter lettuce, washed and torn

• Mix of chicories, washed and torn

• Thin sliced pears or apples

• Thin sliced watermelon radishes

• Baguette

• Humboldt Fog cheese

• Honey

• Flaky salt

Make it!

1. Mince your shallot and rinse under cold water in a sieve. In a small bowl, add rinsed

   shallot, garlic, sherry vinegar and warm water. Whisk and set aside for a minimum of five minutes (to mellow out).

2. Wash all lettuces and roughly tear into a variety of pieces. Add lettuces, sliced fruit and

   radishes to a large bowl.

3. Finish the vinaigrette! Add mustards, thyme, nutritional yeast, salt and pepper to the

   small bowl and whisk until combined. Slowly whisk in the olive oil until smooth. Pour

   dressing onto the salad and mix. Garnish with flaky salt and more nutritional yeast, to

   taste.

4. Set rack to the top of the oven and preheat the broiler. Slice your baguette into toasts

   and drizzle with olive oil. Broil for 2 minutes, or until golden brown. Remove and add a

   slice of Humboldt Fog cheese and drizzle with honey.

5. Divy up the salad and add a cheesy toast to each plate. Enjoy!!