About the Recipe
A nice light citrus vinaigrette, perfect for spring greens.
¼ cup fresh squeezed lemon juice
½ tsp lemon zest
½ tsp Dijon mustard
1 T shallot, minced (dried works fine)
2 T honey
¼ tsp kosher salt
⅛ tsp freshly ground black pepper
¼ cup extra virgin olive oil
2 cups baby spinach or arugula
¼ cup shaved or shredded Parmesan cheese
In a medium bowl, whisk the lemon juice, lemon zest, Dijon mustard, shallots, honey, salt and pepper.
Slowly whisk in the olive oil until well emulsified and honey is dissolved.
Arrange leafy greens on a plate and add reasonable amount of vinaigrette. What's reasonable to one person could be entirely too little or too much for another, so suit yourself.
A mason jar with a tight-fitting lid (shaken for 30 seconds or so), or a hand emulsifier works great for mixing the vinaigrette too.
Suggested additions for topping the salad include pine nuts or pepitas; sliced figs or raisins.