Winter Mixed Lettuce Salad with Herbes de Provence Vinaigrette

The winter mixed lettuce crop continues to produce delicious and beautiful greens.  Just look!

Now to make the vinaigrette!

1 shallot, finely chopped

1 t. finely chopped garlic

1/2 cup fresh lemon juice

salt

freshly ground black pepper

1 T. honey

2 t. whole grain Dijon mustard

1 t. Herbes de Provence 

1 cup olive oil

In a small bowl, add shallot and garlic and pour in lemon juice. Let sit for at least 10 minutes. The lemon juice helps cut the sharpness of the raw shallot and garlic.

Add about 1/2 t. salt and 1/2 t. pepper. Stir in the honey, mustard and Herbes de Provence.  

Slowly pour in olive oil, whisking continuously, until dressing is emulsified. Taste and adjust seasonings if needed. Drizzle over greens when ready to serve.