Field Salad with Cider Vinaigrette

For the Vinaigrette:
1 tbsp of cider vinegar
1 tbsp of honey
2 tbsp of olive oil
1 tsp of Dijon mustard
Salt and pepper to taste

For the Salad:
4 cups of baby greens
2 cups of sprouts (alfalfa, broccoli, onion or bean sprouts)

For the Vinaigrette:
Whisk ingredients until emulsified.  

For the Salad:
Place greens and sprouts into a salad bowl and toss with vinaigrette.