1/2 cup EVOO
3 tablespoons fresh lemon juice
1 tablespoon minced shallot
1 ½ teaspoons Dijon mustard
1/2 teaspoon lemon zest grated
1/2 teaspoon sugar
salt & black peppere to taste
Sweet butter or bibb lettuce torn
toasted slivered almonds
Lemon Vinaigrette: Whisk all dressing ingredients to blend. Season with salt & pepper.
Can be made 1 day ahead. Chill. Bring to room temperature before using.
Salad: Toss dressing with lettuce and place on individual salad plates.
Sprinkle toasted almonds over the top.