Vinaigrette Dressing
2 tablespoons red wine vinegar
or sherry vinegar
1/4 teaspoon sea salt
1 tablespoon shallot, finely minced
1 teaspoon Dijon mustard (prefer Edmond Fallot)
6-8 tablespoons olive oil
1/2 tablespoon fresh parsley, chopped
1/2 tablespoon fresh chives, chopped
1/2 tablespoon fresh thyme, chopped
Combine vinegar, shallots and salt. Let stand for 10 minutes. Mix in Dijon mustard until smooth. Slowly whisk in olive oil. Add parsley, chives and thyme.
Salad
1 head red leaf lettuce
1 head green leaf lettuce
1 head Boston lettuce
12 radishes thinly sliced
1 package cherry tomatoes cut in half
1 package golden tomatoes cut in half
black pepper
Clean and dry vegetables. Toss together in salad bowl and drizzle with dressing. Serves 12-15
Recipe by Tara Burchfield