Something acidic and fresh to cut the richness of the other dishes.
| 2 T | Dijon mustard |
| 2 T | sherry vinegar |
| 4 T | olive oil |
| 2-3 heads | butter leaf lettuce |
| 1 container | chives (½ cup or so) finely minced |
| salt and pepper |
Mix Dijon and vinegar together and season with salt and pepper well to begin with, as the salt won’t dissolve in oil properly. Whisk in olive oil a little at a time to keep the emulsion. Season again if needed. Mix with butter leaf and chives. Add a squeeze of lemon juice if needed.