Bitter greens with a sharp vinaigrette

The vinaigrette is already a pairing — echo the acid, do not sweeten the drink.

Sauvignon Blanc or dry Riesling; grapefruit-honey soda with black pepper.

Vinaigrette keeps a day. Dressed greens do not. Wash the leaves hours ahead; dress only at service.

• Bitter greens9.6 oz
• Olive oil2.7 tbsp
• Sharp vinegar1.1 tbsp
• Dijon mustard0.5 tbsp

Multiplying the ingredients is the easy half. These are the parts of the recipe that the batch count does not move.

Cooking time

Nothing cooks, so batch size does not change a cooking time. Chilling does not scale either — it is set by the depth of the container, so a double batch in one deep tub takes far longer than two shallow ones.

1. Read the whole method before you shop. This is a planning recipe for bitter greens with a sharp vinaigrette, not a certified kitchen test.
2. Amounts below are one batch: 8 portions. Build a plan and this card scales itself to it.
3. This dish can be completed up to 1 day ahead. Cold storage is the real limit — do not make it ahead if the fridge is already tight.
4. No heat. Assemble from cold ingredients. Keep covered until service.
5. Hold time is short (8 min). Finish close to service. Do not guess a longer hold.
6. Drink pairing: Sauvignon Blanc or dry Riesling; grapefruit-honey soda with black pepper.
7. Leftover route: Vinaigrette keeps a day. Dressed greens do not. Wash the leaves hours ahead; dress only at service.
8. Confirm every ingredient and every allergen yourself. Dietary tags are planning filters, not safety guarantees.