Butter Lettuce with Lemon Vinaigrette


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.