Sweet Gem Lettuce Salad With Bufala Mozzarella

• 1/4 cup shallots, minced
• 1/2 cup freshly squeezed lemon juice, divided
• 1 tablespoon champagne vinegar
• 1 teaspoon kosher salt
• 1/2 cup extra-virgin olive oil
• 1/2 teaspoon freshly ground black pepper, plus more to taste
• 3/4 cup plain Greek yogurt
• 1 cup Persian or English cucumbers, thinly sliced
• 4 small heads sweet gem lettuce
• 1 ounce buffalo mozzarella
• extra-virgin olive oil, to garnish

1. Combine the shallots, half the lemon juice, vinegar and salt in a small bowl.
2. Set the bowl aside for 5-10 minutes to marinate the shallots.
3. Add the olive oil in a slow, steady stream, whisking constantly to combine.
4. Stir in the pepper.
5. Taste for seasoning and add more salt or pepper, if desired.
6. Transfer 1/2 cup of the dressing to a small bowl and save 1/2 cup in an airtight container in the fridge for another use.
7. Add the Greek yogurt and other half of the lemon juice to the bowl with the dressing, whisk and set aside.

shallots, freshly squeezed lemon juice, champagne vinegar, kosher salt, extravirgin olive oil, freshly ground black pepper, yogurt, persian, gem lettuce, buffalo mozzarella, extravirgin olive oil

Taken from www.foodrepublic.com/recipes/sweet-gem-lettuce-salad-with-bufala-mozzarella-recipe/ (may not work)