DRESSING

1. 60 mL (1/4 cup) finely chopped parsley OR
2. 45 mL (3 tbsp.) finely chopped fresh basil
3. 5 mL (1 tsp.) Dijon mustard
4. 5 mL (1 tsp.) honey
5. 15 mL (1 tbsp.) red wine vinegar
6. 125 mL (1/2 cup) olive oil
7. To taste freshly ground pepper

SALAD

1. 1 L (4 cups) 3 cm (1 1/4 in.) cauliflower florets
2. 1/2 red onion, cut in thin wedges
3. 30 mL (2 tbsp.) olive oil
4. 15 mL (1 tbsp.) your choice of finely chopped fresh herbs (rosemary or thyme) OR
5. 7 mL (1 1/2 tsp.) crushed fennel or coriander seeds
6. To taste salt and freshly ground pepper
7. 8 cherry tomatoes, halved
8. 1 L (4 cups) your choice of leafy vegetables (spinach, arugula, baby kale, etc.)
9. 175 mL (3/4 cup) mini bocconcini (about 1/2 tub)
10. 100 g (3 oz.) ham, cut into 1/2 cm (1/4 in.) strips (about 8 slices)
11. 250 mL (1 cup) store-bought or homemade croutons