Recipe: Baby Greens with Walnut Oil Vinaigrette

Funny how when you plant lettuce seedlings they seem so small. You nurture and enjoy the baby greens for small salads for several weeks. Then BOOM! It's time to harvest all the lettuce before it bolts and eat huge salads for every meal for a couple of weeks. Crumbled goat cheese would be marvelous in this, but I didn't have any on hand. Additionally, chopped orange zest and a bit of fresh orange juice added to the dressing would be lovely.

Yield: 3/4 cups of dressing (accommodates about 16 cups of lettuce or six salads)
Time: 20 minutes

Ingredients

• 1 tablespoon minced shallot 
• 3 tablespoons best-quality white wine vinegar
• 1 tablespoon honey
• 1 teaspoon Dijon (I prefer Maille) 
• 1/2 cup best-quality walnut oil 
• 1 tablespoon finely chopped fresh tarragon
• 16-18 cups baby lettuce leaves, washed and spun dry
• 1/2 cup toasted, chopped walnuts
• Chive blossoms, optional garnish

Directions

1. Make the vinaigrette by macerating (allowing to soak) the shallots in the vinegar several minutes. Whisk in the honey, Dijon, walnut oil and tarragon until emulsified.

2. In small increments, toss lettuce with dressing until leaves are lightly coated. Taste and season to taste with kosher salt and freshly ground pepper. Toss with walnuts, garnish with chive blossoms, if using, and serve.

 This recipe was written by Peggy Lampman and originally posted on AnnArbor.com on June 17, 2011.