Mustard Microgreen and Red Wine Vinegar Dressing


2 cups of Mustard microgreens
2 sprigs spring garlic, roughly chopped
Juice and finely grated zest of 1 lemon
2 tablespoons red wine vinegar
1 teaspoon smoked paprika
1/2 teaspoon kosher salt
3/4 cup extra-virgin olive oil


1) Add all ingredients except the olive oil to the bowl of a food processor or blender and pulse a few times to combine. If using a food processor, slowly pour in the olive oil while it’s running and process until combined. If using a blender, simply add the olive oil and blend for several seconds on low.

2) Store in an airtight container in the refrigerator if not using within a couple of hours.