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Baby Collard Salad with Walnuts, Pecorino and Mustard Vinaigrette

Prep Time 10 mins
Total Time 10 mins
Course Salad
Servings 8 servings


  • 2 tablespoons champagne vinegar
  • 1/2 tablespoon Dijon mustard
  • 1/2 teaspoon honey
  • 1/4 cup extra virgin olive oil
  • 4 cups loosely packed baby collard greens stems removed
  • 1/2 cup hazelnuts toasted and chopped
  • 1/2 cup grated Pecorino Romano cheese
  • Kosher salt and freshly ground black pepper


  • Whisk the vinegar, mustard and honey together in a large bowl. Slowly drizzle in the olive oil while whisking to emulsify the dressing.
  • Add the collards, hazelnuts and cheese to the bowl. Using clean hands, work the dressing into the leaves, massaging them for almost 1 minute. The acid will break down the leaves a bit and tenderize them. Season the salad with salt and pepper.