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Eat Your Weeds: Wood Sorrel, Yukon Gold & Egg Salad with Shallot Vinaigrette Recipe

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Ingredients

2 medium Yukon Gold potatoes, scrubbed and baked (you can also steam or boil them if you prefer) then cubed
1 small head of butter lettuce, washed, dried and torn into bite-sized pieces
Handful of fresh dill, rinsed and dried, stems removed, roughly torn
2 cups wood sorrel, washed and dried with any tougher stems removed
2 hardboiled eggs, peeled and sliced
1/4 cup shaved Parmesan cheese (optional)
For the vinaigrette
1/4 cup organic olive oil
1/4 cup white balsamic vinegar (you can also use red wine vinegar or lemon juice)
2 tsps honey or maple syrup
2 tsps Dijon mustard
1 small shallot, finely chopped
1 tsp sea salt
Several grinds of black pepper

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