Mixed Green Salad With Lemon Vinaigrette Recipe

• 2 shallots, finely minced
• 2 tbsp. fresh lemon juice
• 1 tbsp. Dijon mustard
• 1 tbsp. white wine vinegar
• 1 teaspoon grated lemon peel
• 3/4 c. extra virgin olive oil
• Salt & pepper
• 2 heads Boston or possibly butter lettuce, torn into bite size pcs
• 1 head radicchio, torn into bite size pcs
• 1 bunch watercress, tough stems trimmed
• 1 bunch arugula
• 1 cucumber, peeled, thinly sliced
• 2 celery stalks, thinly sliced
• 2/3 c. freshly grated Parmesan cheese

1. Whisk first 5 ingredients in small bowl.
2. Gradually whisk in oil.
3. Season with salt and pepper.
4. (Vinaigrette can be prepared 1 day ahead.
5. Cover and chill.
6. Re-whisk before using.)
7. Combine all other ingredients except cheese in large bowl.
8. Add in sufficient dressing to season to taste and toss well.
9. Sprinkle with cheese and toss gently.
10. Divide among plates and serve.
11. Makes 10 servings.

shallots, lemon juice, mustard, white wine vinegar, extra virgin olive oil, salt, butter, radicchio, arugula, cucumber, celery stalks, freshly grated parmesan cheese

Taken from cookeatshare.com/recipes/mixed-green-salad-with-lemon-vinaigrette-23762 (may not work)