I was in Napa a few days ago and lemon trees were bursting with beautiful citrus.  I picked 2 lovely Meyer lemons, threw them in my bag and once home, they were transformed into a salad dressing.  If you have the opportunity to use Meyer lemons for vinaigrette, give it a whirl.  Meyers are thought to be a cross between Eurekas or Lisbons and a mandarin orange, giving them a sweeter taste and an orange colored tint.

Lately, most of my weeknight dinners consist of a smorgus board of antipasti, that when combined, make a light meal.  It works like this: take all the tasty odds and ends from your fridge, put them on plates and serve.  Example: small pieces of good cheese (Brie, Chevrie, Reggiano), sliced salami, raw carrots, hummus, baguette, crisp apple and olives.  Then I make a nice sized salad; pour a glass of wine and chill out.

Peppery, course arugula compliments soft, rich butter lettuce.  The fresh herbs and Meyer lemon add layers and a pop of flavor while white gigande beans satisfy your need for fiber.  If you can’t find gigande beans, use cannellini.

Dressing:

2 (fresh) sage leaves, chopped

2 (fresh) small sprigs of thyme, small leaves removed and chopped

1 clove garlic, minced

1 Meyer lemon, juiced (1/8 cup) + equal parts Extra Virgin Olive Oil (1/8^th cup)

¼ teaspoon fresh cracked pepper

1 large handful arugula

1 large handful butter lettuce

3 tablespoons roasted peppers (marinated in garlic, preferably), chopped

1 cup gigande (also called butter beans) or cannellini beans

A few cracks of pepper

Optional: 1 marinated cipollini onion (from olive bar), sliced

 Marinated cipollini onions are found in better grocery stores and on olive bars.

Make dressing in small bowl and add beans to marinate while preparing other ingredients.  Combine everything in a serving bowl.  Season with a dash of salt and pepper if needed.