• 2.5 oz. local greens per person (mix of arugula, lettuce and assorted fresh herbs)
  • ¼ oz. radishes, sliced
  • 1 cup (8.64 oz.) plain yogurt
  • 1 Tbsp. Dijon mustard
  • 2 Tbsp. chives, chopped
  • 1 Tbsp. apple cider vinegar
  • ½ tsp. black pepper
  • Sea salt, to taste


1. Whisk the ingredients for the dressing until well combined. Taste and season with sea salt.

2. Arrange the greens on a plate and top with the sliced radishes.

3. Drizzle up to one or two ounces of dressing over the greens. 

Courtesy of Chef Frank Giglio, Three Lily Farm