• Prep: 10 min
  • Serves: 4

Nothing beats a good simple side salad. This dressing sneaks in a bit of jam to add citrusy sweetness to a classic vinaigrette, creating a balanced salad that will pair well with almost any meal.

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  • ½ cup extra virgin olive oil
  • ¼ cup white wine vinegar
  • 2 tablespoons whole grain mustard
  • 1 tablespoon peach or apricot jam
  • Bowery Spring Blend, 4.0 oz
  • 1/2 bulb fennel, shaved
  • Flaky sea salt
  1. Whisk olive oil, vinegar, mustard and jam in a small bowl; season with salt and pepper.
  2. Toss greens and fennel with ¼ cup of dressing to coat. Season with salt and pepper.
Bowery Ingredients
Rick Martinez
Our chef

Made for Bowery by Rick Martinez.

Rick Martinez is a James Beard Award nominee, future cookbook author and contributing food editor to Bon Appétit, New York Times and Food Network with a deep love of Mexican culture and cuisine. Rick lives in New York but is currently in Mexico researching regional food for his upcoming book, Siete Platos.

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