Lemon Vinaigrette

• 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