Balsamic Salad Dressing with Pea Shoots, Greens, and Parmesan

• This is a delicious salad that I got from "acouplecooks". You will really enjoy it!
• 8 cups fresh spring greens (arugula, mizuna, red lettuce, etc)
• 1 cup pea shoots
• 1 cup edamame, fresh peas, or garbanzo beans
• 1 handful fresh mint (optional)
• 1/2 cup walnuts
• 2 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 1/2 tablespoon stone ground mustard, or spicy brown mustard
• 1 tablespoon honey
• 1/4 teaspoon kosher salt
• Fresh ground black pepper
• Parmesan cheese

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INSTRUCTIONS

1. Wash and dry the greens and pea shoots. If using frozen edamame, steam the edamame for about 3 to 4 minutes, then rinse with cold water. Cut the mint into thin strips.
2. In a dry pan over medium heat, heat the walnuts, stirring frequently, until browned, about 3 to 4 minutes (make sure to watch them constantly so they do not burn).
3. For the dressing, mix in a blender or shaker bottle: 
4. 2 tablespoons olive oil 
5. 2 tablespoons balsamic vinegar 
6. 1/2 tablespoon of the mustard 
7. 1 tablespoon honey
8. 1/4 teaspoon kosher salt
9. A generous amount of fresh ground black pepper. 
10. To serve, place the greens in serving bowls or plates. Top with pea shoots, edamame, and/or garbanzo beans, mint, shavings of Parmesan cheese, and toasted walnuts. Drizzle with balsamic vinaigrette and top with fresh ground pepper.