Escarole Salad with Roasted Meyer Lemon Vinaigrette Recipe | Valerie Bertinelli | Food Network

Ingredients

• 2 teaspoons plus 2 tablespoons extra-virgin olive oil
• 1 tablespoon plus 1 teaspoon honey
• 2 Meyer lemons, halved crosswise
• 1 tablespoon Dijon mustard
• Kosher salt and freshly ground black pepper
• 8 ounces cherry tomatoes
• 1 head escarole, cut into 1-inch pieces
• 1 head Treviso radicchio, halved lengthwise and thinly sliced
• 1/2 cup roughly chopped Marcona almonds
• 1/4 cup torn fresh basil leaves
• 1/4 cup torn fresh mint leaves
• Parmesan, for garnish