Course 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
  • 1/2 tsp FRENCH PANTRY Salt of choice
  • 1/4 tsp FRENCH PANTRY Fresh Ground Pepper of choice
  • 1 tbsp cold water
  • 1 tbsp FRENCH PANTRY Lavender Honey
  • 2 tbsp finely chopped fresh onions
  • 1/2 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.