Trail Mix Salad ala Izaak Walton Inn

I can’t give exact proportions because I got the "recipe" directly from the chef at Izaak Walton Inn, which existed of a list of ingredients. I will give you the Champagne Vinaigrette recipe I used but you may have a favorite. The salad is named for the delicious Trail Snack they included in our lunches when we had boxed lunches packed for a day of skiing. I store the trail snack, dressing and greens separately and put them altogether an hour or so before serving. The amounts below will make a large bowl of salad, serving about 8-10.

Mix in large bowl:
dinosaur kale (I use 1-1.5 bunches), cores and stems removed, shredded (I use the food processor)
shredded Brussel sprouts, I use about 1.5 cups whole, or to taste (I use the food processor)
stems of 1 bunch broccoli, julienned (save the florettes for another use)

Champagne Vinaigrette:
1 garlic clove, finely chopped
2 tablespoons dijon Mustard
1/4 cup champagne vinegar
2 tablespoons fresh lemon juice
2 tablespoons honey
2 or 3 dashes hot sauce
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup extra virgin olive oil

Whisk together the garlic, mustard, vinegar, lemon juice, honey, hot sauce, salt, and pepper in a large bowl. Slowly whisk in the olive oil until the dressing is emulsified. Alternatively, you can combine all the ingredients in a blender or a food processor and pureé until smooth.

Trail Mix (to sprinkle on top and lightly mix in):
roasted whole almonds, roughly chopped
roasted and salted shelled sunflower seeds
dried apricots (sliced in thin slices)
dried sour cherries or cranberries, roughly chopped