• 3 tablespoon extra-virgin olive oil
• 2 shallot large, minced
• 1 tablespoon yellow mustard seeds
• 1 pound Kale stems and inner ribs trimmed, leaves cut into ribbons
• 1 pound Chard stems and inner ribs trimmed, leaves cut into ribbons
• 1 pound Collard Greens stems and inner ribs trimmed, leaves cut into ribbons
• 1 teaspoon Kosher salt more or less to taste
• 1/3 teaspoon freshly ground black pepper more or less to taste
• 2 tablespoon fresh lemon juice more or less to taste

For the dressing:

• ¼ cup white wine vinegar or red wine vinegar
• ¼ cup extra virgin olive oil
• 2 tablespoon fresh lemon juice freshly squeezed
• 1/3 teaspoon freshly ground black pepper

For the salad:

• 18 ounce arugula
• 1 cup parmesan cheese fresh shavings

For the Vinaigrette:

• 6 tablespoon red wine vinegar or red wine vinegar
• 2 teaspoon honey for vegan, sub with more maple syrup
• 2 teaspoon maple syrup
• 1 teaspoon stone ground mustard
• 4 teaspoon extra virgin olive oil

For the salad:

• 18 ounce arugula
• 3 cup red grape halved
• 1 small red onion peeled and thinly sliced
• 4 tablespoon sunflower seeds toasted
• 1/2 teaspoon Kosher salt
• 1/2 teaspoon freshly ground black pepper

Optional toppings

• 2 avocado peeled, pitted and diced
• 1 cup feta cheese or goat cheese