French Vinaigrette
1/8 tsp sea salt
1 Tbsp sherry or red wine vinegar
1/2 small shallot, peeled and finely minced (about 1 Tbsp)
1/2 tsp Dijon mustard, or more to taste
3 Tbsp to 4 Tbsp Vera Jane’s Extra-Virgin Olive Oil

In a small bowl, mix together the salt, vinegar, and shallot. Let stand for about 10 minutes. This helps to mellow and tenderize the shallot.

Mix in the Dijon mustard, then add 3 Tbsp of Vera Jane’s Extra-Virgin Olive Oil. Stir well, then taste. If too sharp, add the additional olive oil and more salt. If too bland, add a smidge more Dijon.

When ready to serve, lightly toss Boston or Bibb Lettuce with a small amount of dressing. Leaves should be barely coated with a sheen of dressing. Season to taste with additional salt and pepper.