If I had a nickel for every email in my inbox saying I’m making Andy’s Pork Ragu ^[1] this weekend for guests. What should I serve with it?…I would’ve shut down this site by now and built my dream house in Block Island overlooking Mohegan Bluffs. But since I seem to have mastered the art of working my tail off for no money*, I will just give you the quick answer: This salad. Herby, easy, wintery-not-pretending-to-be-summery. You can shave an apple in here, too, but the sweetness in the vinaigrette will suffice as a counterpoint to the pork.

Herby Greens with Fennel and Cider Vinaigrette

In a large bowl, add the following:

Fresh greens (or as fresh as you can find in the winter)
1/2 bulb fennel, shaved into slices with a mandoline
handful of chopped mixed herbs such as cilantro, chives, parsley

Make this vinaigrette:

2 teaspoons Dijon mustard
1/4 cup cider vinegar
1 teaspoon sugar
squeeze of fresh lemon juice
salt and pepper
1/2 cup good quality olive oil

Toss vinaigrette into salad.

*shameless, thinly-veiled attempt to guilt you into pre-ordering my book ^[2].