8 cups fresh spring greens (arugula, mizuna, red lettuce, etc)
1 cup pea shoots
1 cup edamame (or fresh peas)
1 handful fresh mint (optional)
1/2 cup walnuts
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1/2 tablespoon stone ground mustard
1 tablespoon honey
1/4 teaspoon kosher salt
Fresh ground black pepper
Wash and dry the greens and pea shoots. If using frozen edamame, steam the edamame for about 3 to 4 minutes, then rinse with cold water. Cut the mint into thin strips (chiffonade).
In a dry pan over medium heat, heat the walnuts, stirring frequently, until browned, about 3 to 4 minutes (make sure to watch them constantly so they do not burn).
In a canning jar, add 2 tablespoons olive oil, 2 tablespoons balsamic vinegar, 1/2 tablespoon stone ground mustard, 1 tablespoon honey, 1/4 teaspoon kosher salt, a generous amount of fresh ground black pepper. Shake vigorously to combine. (Alternatively, whisk these ingredients together in a bowl.)
To serve, place the greens in serving bowls or plates. Top with pea shoots, edamame, mint, shavings of Parmesan cheese, and toasted walnuts. Drizzle with balsamic vinaigrette and top with fresh ground pepper.