1 small shallot, peeled
Juice of 1 lemon (about 1/4 cup)
¼ cup EVOO
1 tbsp. fresh thyme, finely chopped
1 tsp. Acacia or other mild honey
1 tsp. Dijon mustard
Salt and pepper
7 to 8 cups (total) baby escarole mixed with oak, romaine, or other gem-size lettuces
1 cup pea shoots
1 small bulb fennel, thinly sliced on a mandoline
½ watermelon radish, thinly sliced, then cut into 1/4-inch-wide strips
For the dressing, grate the shallot into a jar with a lid. Add the lemon juice, EVOO, thyme, honey, and mustard; season with salt and pepper. Screw on the top and shake until dressing is smooth.
In a large bowl, toss the greens, pea shoots, fennel, and radish with the dressing. Season the salad with salt and pepper.
Shake It Up!: Making salad dressing in a jar is easy! This lemony, herby combo is great on pretty much any leafy greens, so mix up a double batch and stash the leftovers in the fridge.