Air Fryer Burrito

The other night I was making baked potatoes (from here, really good btw) and realized I wanted a salad on the side. I took inventory and found I had pieces and leftover bits of vegetables, some of them greens, and some old fruit like pears and blueberries. I also had oil and vinegar in the pantry, but I wasn’t feeling very inspired by them. I decided to look online for a dressing recipe and found this 2-minute French Bistro dressing. I didn’t have shallots, but I did have a quarter of a red onion and mustard. Success! Here’s how it came together:

1. Place 1/4-1/2 of a cup of olive oil in a microwave-safe salad bowl. Mince and add some shallot or onion.
2. Microwave the bowl in two 30-second increments, checking them in-between for any sign of burning.
3. Take out the bowl and mix in a couple of tablespoons of Dijon mustard (or whatever you have), about a 1/4 cup of vinegar (red wine if you have it), and salt and pepper to taste. Add more olive oil if needed to balance out the vinegar.
4. Chop your other scraps that need it, like leftover carrots, peppers, and pears. Mix them into the dressing.
5. Finally, wash, tear, and add in the greens you have with anything soft, like blueberries. Gently mix with the salad.

Bonus: Add something crunchy, like crispy chickpeas or crushed crackers.