Baby Green Salad with Lemon Vinaigrette

For the salad:

• 1/2 lb. baby greens
• 1 small red onion, sliced very thin
• 2 Tbsp freshly squeezed lemon juice
• 1 Tbsp Dijon mustard
• 2 Tbsp Lemon Oil
• 2 Tbsp extra virgin olive oil
• 1 1/2 tsp honey
• Finely ground sea salt and freshly ground black pepper

For the Lemon Oil:

• 1 cup grapeseed oil
• 1 large piece lemon zest
• A few lemon thyme sprigs
• One 2-inch piece lemongrass (optional)

To make lemon oil, combine ingredients in a small saucepan and heat over very low heat for 1 hour. Do not let the oil get too hot or start smoking. Remove from heat, let cool, and strain. Keep refrigerated up to 7 days.

Combine lemon juice and mustard in a small bowl. While whisking, add oils in a slow steady stream. Whisk in honey. Season to taste with salt and pepper. Toss with the greens and onion, and enjoy immediately!