FRENCH PANTRY Salad
- 1 TBSP FRENCH PANTRY Meyer Lemon Oil
- 2 TBSP FRENCH PANTRY Extra Virgin Olive Oil
- 2 TBSP FRENCH PANTRY Traditional White Balsamic Vinegar
- 1 TBSP FRENCH PANTRY Herbs de Provence Mustard
- ½ tsp FRENCH PANTRY Salt of choice
- ¼ tsp FRENCH PANTRY Fresh Ground Pepper of choice
- 1 TBSP cold water
- 1 TBSP FRENCH PANTRY Lavender Honey
- 2 TBSP finely chopped fresh onions
- ½ tsp FRENCH PANTRY Parisian Herb Blend
- 8 oz. Spring Mix
To make the dressing, place oils, vinegar, mustard, salt, pepper, water, and honey in Eco-Chop. Pull several times to emulsify. Use Mini Herb Chopper to dice the onions. Add onions and herb blend to the dressing and stir well. Set aside.
Wash the lettuce and dry it with a spinner or a colander. Place lettuce in a salad bowl. Drizzle with dressing and serve immediately.