For the Pickled Mustard Seed Vinaigrette
(makes about ⅔ cup)
2 teaspoons pickled mustard seed
1 teaspoon preserved lemon rind, minced (or grated lemon zest)
¼ cup tablespoons apple cider or white wine vinegar
½ teaspoon salt
¼ cup plus 2 tablespoons olive oil
Combine all ingredients in a bowl or jar, and whisk or shake everything until incorporated. Keep leftovers in the refrigerator and use within 5-7 days.
For the Salad & Assembly
5 ounces greens of your choice (lettuces, mizuna, spinach, etc)
1 cup shaved vegetables of your choice (radish, fennel, celery, carrot, etc)
½ cup herbs of your choice (parsley, mint, dill, cilantro, etc)
¼ cup toasted sunflower seeds or other nut/seed of your choice
Combine all ingredients in a large bowl along with a pinch of salt. Add desired amount of dressing and toss (ideally with clean hands). Serve immediately.