This morning on Minnesota Live, I dodged the raindrops to share a tour of our early-June garden and share a simple spring salad. Local greens, peppery radishes and spring peas are coated in a simple vinaigrette starring herbs from the garden. A few shavings of parmesan cheese and you have yourself the perfect salad.
Lemon & Herb Vinaigrette
Gather this:
- 1/3 cup extra virgin olive oil
- 1/3 cup fresh lemon juice
- 1/2 tsp dijon mustard
- 1/2 tsp honey
- 1/2 tsp salt
- 2 tbsp chopped fresh herbs such as chives, basil, parsley and dill
Do this:
Put all ingredients into a mason jar, screw on the lid and shake vigorously until oil and lemon juice are emulsified. Use to lightly coat greens, steamed vegetables or even grilled fish or chicken.