Chive Blossom Vinaigrette over Butterhead Lettuce with Tomatoes

  • 1/2 cup chive blossom vinegar
  • 1/2 tsp kosher salt
  • 1/2 tsp fresh cracked black pepper
  • 1 tablespoon Dijon mustard
  • 1 to 1-1/2 cups of olive oil
  • Butterhead lettuce
  • 2-3 tomatoes, cut into wedges

Place all the ingredients but the oil into a bowl and whisk to combine. Whisk in the oil and serve. This is a temporary emulsion which means you will need to whisk it before using as it will separate. Serve over torn butterhead lettuce and tomato wedges.

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