Herby Salad with Sweet Mustard Vinaigrette - alive magazine

Ingredients

• 3 cups (750 mL) loosely packed herbs such as cilantro, mint, and basil
• 3 cups (750 mL) shaved vegetables such as radish, carrots, and cucumber
• 2 cups (500 mL) pea shoots or watercress
• 2 cups (500 mL) torn kale
• 1 cup (250mL) chopped snap peas
• 2 Tbsp (30 mL) extra-virgin olive oil
• 2 Tbsp (30 mL) champagne vinegar
• 1 Tbsp (15 mL) grainy mustard
• 1 Tbsp (15 mL) maple syrup
• 1 Tbsp (15 mL) finely chopped chives