French Bistro Salad

Step 1

Quick Pickled Eschalots: Stir sugar in vinegar until dissolved. Stir in eschalots, then leave for 30 minutes until it becomes floppy and turns pink. Drain.

Step 2

Dressing: Shake Dressing in a jar.

Step 3

Assemble: Pile lettuce on a platter (flatter better than deep bowl). Drizzle with about 1/2 the Dressing then toss gently with your hands. Scatter over fresh herbs, pickled eschalots and walnuts. Drizzle lightly with more Dressing. Serve immediately!