Baby Green Salad with a Lemon-Thyme Vinaigrette

Baby Green Salad with a Lemon-Thyme Vinaigrette

Vinaigrette-

1/4 c. fresh lemon juice

2 Tbsp. Red wine vinegar

1 tsp. Dijon mustard

1 Tbsp. fresh Thyme, minced fine

1 Tbsp. Onion, minced fine

1 small clove Garlic, peeled, minced fine

1/2 c. Olive oil

Salt and Blk. Pepper to taste

3 c. Baby Greens or any lettuce you like, washed and spun dry

(I like to use the already mixed baby greens I find at the market)

Preparation-

In a medium mixing bowl combine the first 6 ingredients, with a whisk mix until combined.  While whisking, slowly drizzle the oil into the lemon juice mixture to form the dressing.  Once all the oil is incorporated, season with S. & P. to taste.  Toss greens in vinaigrette and serve. dressing will last covered in frig. for 3-5 days.