Rachael Ray's Spring Greens Salad

For the dressing, grate the shallot into a jar with a lid. Add the lemon juice, EVOO, thyme, honey, and mustard; season with salt and pepper. Screw on the top and shake until dressing is smooth.

In a large bowl, toss the greens, pea shoots, fennel, and radish with the dressing. Season the salad with salt and pepper.

Shake It Up!: Making salad dressing in a jar is easy! This lemony, herby combo is great on pretty much any leafy greens, so mix up a double batch and stash the leftovers in the fridge.