For the dressing, whisk together 2 tbsp of Sundried Tomato Mustard, ¼ cup of olive oil, and juice from one squeezed lemon.. Season with salt and pepper. For the salad, cut the root ends off the lettuce, rinse and dry. Tear leaves and combine in a bowl with sliced radish, cucumber and cherry tomato and lots of Angry Pickled Garlic for some punch. Drizzle with dressing, toss and serve.
Summer Salad with Angry Pickled Garlic — Manning Canning Kitchen
