Winter Greens with Mustard and Shallot Vinaigrette

• portions: 4
• temps total: 10 minutes

Ingrédients

Ingredients:

1 teaspoon of lemon zest

2 tablespoons fresh lemon juice

2 tsp Dijon mustard

3 Tbsp walnut oil, hazelnut oil or extra-virgin olive oil

1 shallot, minced

1 garlic clove, minced and smashed into a paste

1 Tbsp chopped fresh tarragon leaves or chives

4 cups assorted winter greens (such as escarole, curly endive or arugula), stemmed and roughly chopped

½ cups crumbled goat cheese (about 2 ounces)

¼ cup toasted hazelnuts, roughly chopped

Instructions

To a bowl, add the lemon zest, lemon juice, and mustard; whisk to combine, While whisking vigorously, slowly drizzle in the oil until emulsified. Add shallots, garlic and herbs; stir to combine. Taste and adjust the seasoning with salt pepper and lemon juice.

Add greens to a large salad bowl and toss with just enough vinaigrette to coat evenly.

Toss with cheese and nuts