Chenopod Greens and Carrot Top Salad with Vermouth Vinaigrette

Did you know that carrot tops are edible? Use this weeks carrot tops and the chenopod mix (a mix of Swiss chard and beet greens to make this delicious salad!about 1 pound greens- any combinations of carrot, beet, Swiss chard or lettuce. Remove any tough stems or central veins.  Washed and dried.1/4 cup sliced carrots or radishes2 tablespoons white wine vinegar2 tablespoons vermouth2 teaspoons dijon mustard2 teaspoons soy sauce1/2 teaspoon curry powder1/2 teaspoon sugar1/2 teaspoon salt1/4 teaspoon fresh ground black pepper1/3 cup grapeseed, olive or salad oiloptional accompaniments- tomatoes, toasted almonds, walnuts, croutonsIn a medium bowl or mason jar, combine all ingredients together except for greens, vegetables and accompanimentsIn bowl, whisk ingredients together well. In mason jar, close lid tightly and shake well until all ingredients are combinedHeat 1 tablespoon oil in a large skillet over medium-high heat. Add greens stirring to coat with oil.Stir until greens are barely wilted. Put greens in a bowl, toss with dressing and then top with accompaniments.