8cupshearty baby greens,such as baby kale, baby chard, and spinach**
1green apple,thinly sliced then cut into 1-inch pieces
4ouncesfresh goat cheese(chevre), crumbled
8large basil leaves,thinly sliced
Toasted Cumin Vinaigrette
Add shallots to a glass measuring cup or jar.
In a small skillet, heat olive oil over medium heat until shimmering. Add cumin seeds and cook, swirling skillet, until cumin seeds are toasted and fragrant. About 1 minute. Immediately transfer oil and cumin seeds to jar with shallots.
In now-empty skillet, add walnuts and cook, over medium heat, until toasted and fragrant, 2–5 minutes.
Add vinegar, Dijon, honey and ½ teaspoon kosher salt to shallot-oil mixture; whisk to combine.
In a larger serving bowl, combine greens, apple, goat cheese, basil and cooled toasted walnuts. Drizzle with vinaigrette and gently toss; season with salt and pepper.
We like to use hearty baby greens mix which is sometimes sold as Power Mix or Powerhouse blend.