LITTLE GEM SALAD W. MUSTARD SOY VINAIGRETTE

INGREDIENTS

Salad

• 6 heads little gem lettuce, washed and dried

Mustard–Soy Vinaigrette

• ½ cup extra-virgin olive oil

• ¼ cup grainy mustard

• ¼ cup apple cider vinegar

• 1 tablespoon soy sauce

• 2 garlic cloves, grated

• Zest and juice of 1 lemon (~2 tablespoon juice)

• Kosher salt and black pepper to taste

INSTRUCTIONS

1. Whisk mustard, vinegar, soy sauce, garlic, lemon zest + juice until smooth.

2. Slowly stream in olive oil while whisking to emulsify.

3. Taste + season with salt + pepper.

4. Toss lettuce with two-thirds of dressing to coat.

5. Plate in shallow bowl and drizzle remaining dressing over top.

Make Ahead / Storage: Vinaigrette 3 days ahead; dress just before serving.