Simple Spring Lettuce Salad

Lemon juice combines with mild rice vinegar in a dressing that's both sprightly and slightly sweet to dress young, tender lettuces.

Ingredients

• 1 shallot, finely chopped
• 1 ½ teaspoons honey
• 1 teaspoon Dijon mustard
• ¼ teaspoon salt
• ¼ cup extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 2 tablespoons rice vinegar
• 16 cups arugula

Instructions

1. Combine shallot, honey, mustard, and salt in a jar with a lid; add olive oil, lemon juice, and vinegar. Cover jar with lid and shake until dressing is thickened.
2. Place arugula in a bowl and drizzle dressing over greens; toss to coat.

Note:

• You can make a larger batch of dressing by simply doubling or tripling the amounts and store it in the fridge for a week or two. This dressing can also do double duty as a marinade for chicken or thick, firm-fleshed fish.
• Any variety of spring lettuce such as Bibb or red leaf can replace the arugula.

Recipe by Sandy G

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