Lemon Honey Vinaigrette Dressing

¼ Cup Fresh Lemon Juice
¼ Cup Seasoned Rice Wine Vinegar
2 T Honey
1 Cup Sendik’s Extra Virgin Olive Oil

In a small bowl combine the lemon, vinegar, and honey. Whisk well. Add olive oil and whisk until all ingredients are combined.

Ingredients

1 Head Organic Boston Lettuce
1 Bunch Organic Swiss Chard
½ Organic Beauty Heart Radish
1 Leek
1 Cup Toasted Walnuts
½ Cup Gorgonzola

Directions

1. Tear Boston lettuce. Be careful not to bruise the leaves.
2. Roll the Swiss chard and finely chop like confetti.
3. Peel the beauty radish and julienne.
4. Clean and finely chop the leek. Preheat olive oil in a frying pan. Fry leeks until crispy. Set aside.
5. Toast walnuts in a dry pan until lightly browned. Set aside.
6. Combine the lettuce, radish, and Swiss chard in a large bowl. Lightly toss with dressing. Add fried leeks and toasted walnuts. Sprinkle with crumbled gorgonzola.