Delicate Spring Salad Dressed with a Brown Butter Vinaigrette

INGREDIENTS

3/4 cups of unsalted butter

1/4 cup of meyer lemon juice

2 tbsp of minced shallot

1 tbsp of dijon mustard

1 tbsp of honey

Zest of one meyer lemon

Sea salt

Freshly cracked black pepper

METHOD

Melt the butter in a saucepan over medium-low heat. Once the butter begins to foam, you’ll witness the milk solids separating from the butter fat. Stir frequently to ensure the milk solids caramelize evenly and do not burn. Add the minced shallot and continue to stir until the shallots have softened and the milk solids have browned.

Combine all remaining ingredients in a food processor and carefully stream the hot butter-shallot mixture into the blender while running until well emulsified. Or use an immersion blender. Season to taste with salt and pepper and serve while it is still warm.

Assemble the salad by plating a substantial lettuce such as frisée, a chicory, or crisp little gems. Drizzle with the warm vinaigrette and top with a variety of quickly blanched and chilled spring vegetables, such as crunchy English peas, radishes, or asparagus. Lastly, sprinkle with freshly picked aromatic herbs, like chive, tarragon, fennel frond, or dill. Feel free to top with toasted breadcrumbs or a poached egg.