Ingredients
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2 Tbsp. minced shallots
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Zest of 1 lemon
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2 Tbsp. freshly squeezed lemon juice
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1 Tbsp. McEvoy Ranch Champagne Vinegar
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1/2 tsp. Kosher salt
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1/4 tsp. freshly ground black pepper
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½ cup plain yogurt
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2 Tbsp. fresh dill, minced
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2 Tbsp. fresh chives, minced
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4 oz. Maitake mushrooms
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1/4 tsp. Kosher Salt
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6 ea. heads of Little Gem lettuce
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1 cup cherry tomatoes, cut in half vertically
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4 oz. blue cheese
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1/2 small red onion, cut in thin slices
Instructions
Dressing
In a small jar or a bowl, combine the shallots, lemon zest, lemon juice, champagne vinegar, salt, and pepper. Let the shallots macerate in the acid for at least 5 minutes minimum to cure them and reduce their pungency.
Add the yogurt, honey, olive oil, dill, and chives and shake or whisk to combine.
Taste and adjust seasoning.
Salad
Preheat oven to 350F.
Pull mushrooms into bite-size pieces. Toss with olive oil and salt and roast for 15 minutes in a preheated oven.
Cut lettuce in half and arrange on a plate or platter.
Drizzle 1/3 cup of dressing over lettuce.
Scatter cherry tomatoes halves around the salad.
Scatter onion slices around the salad.
Crumble blue cheese on top of the salad.
Top with roasted mushrooms and drizzle on a little more dressing.
