2 small heads butter lettuce
1 large golden beet
2 T. white wine vinegar
1 tsp. Dijon mustard
1 small shallot, minced
1 tsp. meyer lemon zest
2 tsp. meyer lemon juice
1/2 tsp. kosher salt
1/2 c. extra virgin olive oil
1 T. flat leaf parsley, chopped
1 T. chives, chopped
2 tsp. tarragon, chopped
1 hard-boiled egg, peeled and chopped
Separate the leave of butter lettuce, wash in cold water and spin dry. Place in a large salad bowl.
Peel the golden beet and julienne into thin strips with a Japanese vegetable slicer. Set aside in a small bowl
Stir together the vinegar, mustard, shallot, lemon zest and juice. Whisk in the olive oil.
Mix together the parsley, chives and tarragon.
Lightly dress the julienned beets with some of the vinaigrette. Dress the butter lettuce with the vinaigrette. Scatter the beets over top, followed by the chopped egg and the herbs.
Enjoy with a glass of Cakebread Cellars Cuttings Wharf Chardonnay.