Summer Harvest Greens with Lemon Vinaigrette and Pistachio Crust

Preparation Steps

1. Preheat the oven to 350°F (180°C).
2. In a small bowl, whisk together olive oil, lemon juice, mustard, and honey until well combined.
3. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add mint and cook for 2-3 minutes or until fragrant.
4. Transfer the cooked mint to a plate and set aside.
5. Stir in chopped pistachios into the remaining skillet oil until lightly toasted.
6. In a separate bowl, combine mixed greens, cooked mint, and pistachio crust. Season with salt and pepper to taste.
7. Drizzle the lemon vinaigrette over the salad and toss to coat.
8. Serve immediately and enjoy!