Mesclun With Creamy Lemon Vinaigrette

Recipe Ingredients

8 cups	1896ml	Assorted baby greens
		= (such as escarole, radicchio,
		Endive and mache)
1		Shallot - minced
1 tablespoon	15ml	Dijon mustard
2 tablespoons	30ml	White wine vinegar
1		Lemon - zested and juiced
1		Cayenne pepper
1/3 cup	78ml	Extra-virgin olive oil
1/2 cup	118ml	Sour cream
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Combine the baby greens in a salad bowl.

In a mini food processor, pulse together the shallot, mustard, vinegar, lemon juice, zest and cayenne. Add the olive oil and pulse again to combine.

Add the sour cream and blend for 30 seconds until creamy. Taste and season with salt and pepper. Drizzle over the greens and toss to coat and serve.

This recipe yields 4 servings.

Source:
FOOD 911 with Tyler Florence - (Show # FO-1B27) - from the TV FOOD NETWORK

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