1 Iceberg Lettuce, shredded
2 hard boil egg, sliced
1 green kiwi, sliced
1 mandarin orange, peeled
1 cucumber, thinly sliced
1 teaspoon Dijon mustard
1 1/2 teaspoons finely grated lemon zest
2 tablespoons plus 1 1/2 teaspoons freshly squeezed lemon juice
Coarse salt and freshly ground pepper
6 tablespoons extra-virgin olive oil
1. Assemble all the ingredients in a mixing bowl.
2. Combine mustard, lemon zest, and juice in a jar; season with salt and pepper. Add some of the oil, then cover and shake to combine. Continue adding more oil and shaking until all the oil is incorporated and mixture is thickened and uniform in color.
3. Stir in vinaigrette to the veggies.