For the salad:
6 cups mixed baby greens
1 cup halved or quartered baby heirloom tomatoes
1 small avocado, peeled, pitted, and diced
½ cup chopped red onion
1 cup peeled, chopped cucumber
¼ cup sun dried tomatoes
½ cup sliced almonds
For the dressing:
2 tsp Dijon mustard
2 tsp honey
1 tbsp sherry vinegar
1/8 tsp Herbes de Provence
Gnerous pinches of salt and pepper
2 tbsp extra virgin olive oil
1. In a bowl, arrange the salad ingredients.
2. In a small bowl, mix the mustard, honey, vinegar, herbs, salt, and pepper. While whisking (I use a fork), slowly drizzle in the oil. Drizzle the dressing over the salad and serve.