Lemon Parmesan Vinaigrette

This comes from the always lovely Windsor Court Hotel in New Orleans. This recipe is part of a collection written by Chef Kevin Graham. It is tart, salty, and divine on baby lettuces, and it contains cheese! Need I say more?

• Ready In: 2 hrs 30 mins
• Serves: 4

Ingredients

• 1⁄2 cup  vegetable oil
• 1  large  egg yolk
• 1  teaspoon creole mustard or 1  teaspoon grainy mustard
• 2  tablespoons white wine vinegar or 2  tablespoons champagne vinegar
• 3  tablespoons lemon juice, freshly squeezed
• 1  dash Tabasco sauce
• 1⁄2 teaspoon black pepper, freshly ground
• 1⁄2 teaspoon lemon zest, freshly grated
• 1⁄4 cup parmesan cheese, freshly grated

Directions

1. Whisk the oil, egg yolk, and mustard together in a mixing bowl.
2. When well combined, slowly incorporate the vinegar and lemon juice.
3. Whisk in the Tabasco, pepper, lemon zest, and Parmesan cheese.
4. Let sit at room temperature for 2 hours. (If not used after 2 hours, cover and refrigerate.).
5. Toss with cleaned, rinsed, and dried bunches of baby greens.