Mâche With Summer Lemon Cucumbers And Lychee

• 1/4 cup rice wine vinegar
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon sugar
• 1/4 cup extra-virgin olive oil
• 1/4 teaspoon fine sea salt, plus more to taste
• 1/4 teaspoon freshly ground black pepper
• 1 pint fresh or 1 (16-ounce) can lychees, rinsed
• 1 (3 1/2-ounce) package enoki mushrooms
• 8 ounces mache lettuce
• 1 pint mixed cherry tomatoes, halved
• 2 lemon cucumbers, sliced into half-moons*
• 1 English cucumber

1. To make dressing, whisk together first 3 ingredients (through sugar) in a bowl. Add oil in a thin stream, whisking constantly. Season with salt and pepper; set aside.
2. Peel and chop lychees. Gently separate mushrooms from one another.
3. For each serving, toss 1 cup mache with some cherry tomatoes, mushrooms, lemon cucumber, and English cucumber with 1 tablespoon dressing in a bowl. Top with 1 teaspoon chopped lychees and a dash of sea salt. (Add more lychees if you'd like a stronger floral flavor.)
4. *Note: If you can't find lemon cucumbers, use 8 red radishes.

rice wine vinegar, lemon juice, sugar, extravirgin olive oil, salt, freshly ground black pepper, enoki mushrooms, mueche lettuce, tomatoes, lemon cucumbers, cucumber

Taken from www.myrecipes.com/recipe/mche-with-summer-lemon-cucumbers-lychee (may not work)