Butterleaf Salad with Lemon Vinaigrette | JUSTIN Winery

Ingredients

• 1 head butterleaf lettuce, washed and dried, cut
• ½ cup radish, thinly sliced
• 1 tablespoon parsley, chopped
• 1 tablespoon chervil, chopped
• 1 tablespoon tarragon, chopped
• 2 tablespoon chives, chopped
• ¼ cup parmesan cheese, shaved
• ½ cup brioche croutons (or day old bread)
• 1 teaspoon Dijon mustard
• 1 ½ teaspoons lemon zest, finely grated
• 2 ½ tablespoons freshly squeezed lemon juice
• coarse salt and freshly ground pepper
• 6 tablespoons extra-virgin olive oil