Tomato and Radish Garden Salad with Thyme Vinaigrette

1.In a small bowl, whisk together the extra virgin olive oil, apple cider vinegar, Dijon mustard, chopped fresh thyme, minced green garlic, salt, and freshly ground black pepper until the vinaigrette is emulsified and smooth.

2.In a large salad bowl, combine the torn lettuce leaves, halved cherry tomatoes, thinly sliced radishes, and chopped bok choy leaves.

3.Drizzle the prepared thyme vinaigrette over the salad ingredients.

4.Gently toss the salad to evenly coat all the vegetables with the vinaigrette.

5.Taste and adjust seasoning with additional salt and pepper if needed.

6.Serve immediately to enjoy the fresh, crisp textures and vibrant flavors.