Salade de little gem

Ingrédients

• 4 medium heads Little Gem Lettuce
• 2 tablespoons Champagne vinegar
• 1/2 teaspoon Dijon mustard
• 1/2 teaspoon honey
• 1 tablespoon finely chopped shallot
• 1/3 cup extra virgin olive oil
• kosher salt and freshly ground black pepper (to taste)
• 1/4 cup chopped walnuts

Préparation

1. 1

   Cut stems from lettuce heads and remove any wilted outer leaves. Separate leaves and add to a large bowl of cold water; agitate leaves to let dirt drift to the bottom. Lift leaves out of the water and transfer to a salad spinner or clean kitchen towel; spin or pat dry. Transfer clean, dry leaves to large salad bowl.

2. 2

   In a medium bowl, whisk together vinegar, mustard, honey and shallot until combined. Add oil in a slow, steady stream, whisking constantly until emulsified. Season with salt and pepper to taste.

3. 3

   Drizzle dressing over little gem leaves and toss with clean hands (my preference) or salad servers until evenly coated. Arrange dressed leaves on a large serving platter or divide between 4 individual salad plates. Sprinkle with chopped walnuts and serve.