1 tbs. Sherry Vinegar pinch lavendar, rose salt 1/2 shallot finely diced 1/4 tsp Dijon Mustard Sliced thin 1/2 yellow and 1/2 red bell peppers 4 Tbs. EVOO 1 Tbs. Flax Oil The trick to this dressing is to blend the vinegar with the salt first, then add the shallots, EVOO and mustard whisked together. Fresh Butter Lettuces, in the spring, …
