Butter Leaf Salad (gf)

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.