Meyer lemon dressing

• 1/2 cup orange juice
• 2 Tbsp. White balsamic vinegar
• 1 1/2 tsp. Dijon mustard
• 3/4 tsp. Kosher salt
• 2 Tbsp. Meyer lemon juice
• Grated zest of 1 Meyer lemon
• 3/4 cup rice bran oil or canola oil

Salad

• 1/2 fennel bulb
• 2 heads butter lettuce
• 1/4 cup Fresh tarragon leaves
• 2 Tbsp. Minced shallots
• 2 Tbsp. Minced chives
• 2 Tbsp. Minced flat parsley
• 1/2 c. Meyer lemon dressing
• Kosher salt
• Black pepper
• 2 oz. Pecorino, thinly shaved, about 1/2 cup
• 12 to 16 pieces candied Meyer lemon zest

Preparation

Dressing

1. Pour orange juice into small saucepan and reduce over med-high heat until syrupy, 5 to 7 mins. You should be left with about 1 Tbsp.
2. Combine all ingredients except oil in blender. With blender running, slowly add oil in slow steady stream until emulsified. Makes 1 cup.

Salad

1. Using mandolin, carefully slice the fennel into paper thin shavings.
2. Tear butter lettuce into pieces, place in large bowl. Add all herbs & seasonings, toss with dressing to coat.
3. Top with shaved Pecorino and candied zest.