Spring Salad with Dill Dressing

For the salad:

1 cup giant red mustard chopped into bite size pieces

1 cup butter crunch lettuce chopped into bite size pieces

2 cups sugar snap peas trimmed

4 small radishes thinly sliced (can use mandolin)

(Serves 6 as a side.)

For the dressing:

1 tbsp. white wine vinegar

¼ tsp salt

2 tbsp. minced fresh dill

½ tbsp. Dijon mustard

½ tsp minced shallot

¼ cup extra virgin olive oil

In a small bowl, whisk together the vinegar and salt until the salt dissolves. Add dill, mustard and shallot and whisk to combine. Slowly drizzle in olive oil, whisking constantly, until dressing is smooth and emulsified. Pour dressing over salad and toss until all ingredients are evenly coated.  Store in refrigerator up to 6 hours or pre-slice and toss with dressing for making ahead.