- 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