- 5 tablespoons extra-virgin olive oil
- 1 tablespoon minced shallot
- 1 tablespoon red wine vinegar
- 2 teaspoons fresh lemon juice
- 1/2 teaspoon agave syrup
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 6 ounces mixed lettuces
- Combine all the ingredients in a small bowl. Whisk vigorously until emulsified. Toss the vinaigrette with the lettuce and serve.