Salad Greens, washed and rinsed

1 green apple, sliced
1 avocado
1 cup pitted, chopped green onions
1 to 2 tablespoons excellent wine vinegar, or a combination of vinegar and lemon juice
1/8 teaspoon salt
Optional: 1/4 to 1/2 teaspoon dry or Dijon mustard
6 to 8 tablespoons best-quality olive oil or salad oil
Fresh ground pepper
Optional: 1 tablespoon minced shallots or scallions and/or 1/4 teaspoon dried herbs such as tarragon or basil

Make the vinaigrette: there are two ways to make it.

  1. Either make the dressing in your empty salad bowl: Beat vinegar or vinegar and lemon juice, salt, and optional mustard in bowl to dissolve the salt. Then beat in the oil by droplets, and finally the optional shallots or scallions, and such seasonings as you feel necessary.
  2. Or place all ingredients in a covered jar, shake vigorously to blend, and correct seasoning.

(Makes about 1/2 cup, enough for 2 1/2 to 3 quarts salad greens) Place greens, apple, avocado, green olives in salad bowl. Toss lightly with vinaigrette to serve.