Spring Green Salad with Creamy Lemon Vinaigrette

Ingredients

• 1 tablespoon crème fraîche 
• 1 handful mint leaves fresh
• 1 tablespoon grainy mustard 
• 1  juice of lemon juiced
• 6 servings kosher salt and pepper black freshly ground
• 0.3 cup olive oil extra-virgin
• 0.5 teaspoon sugar 
• 2 pints sunflower sprouts mixed (or)
• 1 tablespoon water hot

Equipment

• bowl
• canning jar

Directions

1. Wash and dry the shoots and mint, place in a large bowl.
2. In a mason jar, combine the mustard, water, lemon juice, oil, creme fraiche, sugar, salt, and pepper.
3. Put the cap on and shake vigorously to emulsify.
4. Drizzle the vinaigrette over the greens and toss well to coat.
5. Serve immediately. Store any remaining vinaigrette in the jar in the refrigerator.