Spring Green Salad With Creamy Lemon Vinaigrette

Recipe Ingredients

2		Sunflower shoots
		= (or 1/2 lb mixed baby greens)
1		Handful fresh mint
1 tablespoon	15ml	Grainy mustard
1 tablespoon	15ml	Hot water
1		Lemon - juiced
1/3 cup	78ml	Extra-virgin olive oil
1 tablespoon	15ml	Creme fraiche - (heaping)
1/2 teaspoon	2.5ml	Sugar
		Kosher salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Wash and dry the shoots and mint, place in a large bowl.

In a mason jar, combine the mustard, water, lemon juice, oil, creme fraiche, sugar, salt, and pepper. Put the cap on and shake vigorously to emulsify. Drizzle the vinaigrette over the greens and toss well to coat. Serve immediately. Store any remaining vinaigrette in the jar in the refrigerator.

This recipe yields 4 to 6 servings.

Source:
FOOD 911 with Tyler Florence - (Show # FO-1E01) - from the TV FOOD NETWORK

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