Lemon Vinaigrette

Lemon Vinaigrette
Lemony as well as light, this dressing dances off the greens of a Spring Mix lettuce and delights the taste buds.

Combine 2 tbsp lemon juice with 1 tsp finely chopped lemon zest, 1 shallot, finely diced and 1 tsp Dijon style mustard. Whisk in 5 tbsp extra virgin olive oil, season to taste. Garnish with finely minced sorrel, chervil or parsley. Serve over a bowl of freshly harvested Spring Mix lettuce.

-Ellen Ecker Ogden, author of From the Cook's Garden cookbook