Pea Shoot Salad With Lemon Vinaigrette

• 2 medium lemons, halved and seeded
• 2 teaspoons plus 1/4 cup olive oil, divided
• 6 cups spring mix salad greens
• 3 cups torn pea shoots or watercress
• 1/2 cup sliced radishes
• 1-1/4 teaspoons sugar
• 1 teaspoon Dijon mustard
• 1/4 teaspoon salt
• 1/8 teaspoon pepper

1. Rub lemons with 2 teaspoons oil; place in a greased 9-in. square baking dish. Bake, uncovered, at 425u0b0 for 15-20 minutes or until tender.
2. Meanwhile, in a large bowl, combine the salad greens, pea shoots and radishes.
3. Cool lemons slightly. Squeeze juice into a small bowl. Finely grate 1/2 teaspoon lemon peel; add to the bowl. Whisk in the sugar, mustard, salt, pepper and remaining oil. Drizzle over salad; toss to coat.

lemons, olive oil, spring mix salad greens, torn pea shoots, radishes, sugar, mustard, salt, pepper

Taken from www.tasteofhome.com/recipes/pea-shoot-salad-with-lemon-vinaigrette/ (may not work)