In a small mixing bowl whisk (or stir with a fork) the oil into the mustard.
Mix in remaining dressing ingredients and set aside.
Place salad ingredients in a large salad
bowl. Pour dressing onto salad and toss, using a large slotted spoon to thoroughly but gently coat ingredients with the dressing.
Refrigerate until ready to serve
Change the ingredients according to what’s available
locally, from garlic greens in May to root vegetables in
January. Kale, for example, tastes particularly sweet in the
fall, harvested after an early frost. Can replace garlic greens or scapes with 3 cloves minced garlic.