1 mixed greens, such as radicchio, baby spinach, beetroot leaves, red leaf and lettuce
For the Dressing
1 teaspoon Goch Chilli Sauce
Juice of half a lemon
1 tablespoon balsamic vinegar
2 tablespoons olive oil
1 teaspoon of honey (optional)
Coarse salt, to taste
Ground pepper, to taste
Orange/ lemon slice (optional)
Clean and dry the green salad
Unless using prewashed greens, clean the green salad by swishing them through a large bowl or in a sink filled with cool water. The clean greens will rise to the surface; the sand and sediment will fall to the bottom of the bowl or sink. Wash away the sand and sediment, lift greens from water and transfer to a salad spinner; spin until dry. Tear lettuces into bite-sized pieces.
Make the dressing
Combine vinegar, lemon juice, salt, pepper, and honey if using, in a small jar; shake to blend.
Add oil, and shake again until emulsified.
For best results, use four parts greens to one part dressing and three parts oil to one part acid (vinegar, citrus juice, or a combination of both).
Add a slice of fresh lemon (or orange) and serve with your pasta dish.