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Along with choosing what I wanted I struggled with the price

I will sometimes cut it with roasted walnut oil using a 1:1 ratio because it has a deep, nutty flavor that adds complexity to the dressing

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Recipe information Ingredients 1 medium shallot, finely chopped 1 teaspoon finely grated lemon zest 1/4 cup fresh lemon juice 1 tablespoon white wine vinegar 1/4 cup olive oil Kosher salt 8 ounces sugar snap peas (about 2 cups), trimmed, thinly sliced on a diagonal into 1/2-inch pieces 1 bunch radishes (about 12), trimmed, thinly sliced 4 medium Persian cucumbers, quartered lengthwise, cut crosswise into 1/2-inch pieces 1 romaine heart, quartered lengthwise, cut crosswise into 1/2-inch pieces 1/2 medium head of radicchio, cut crosswise into 1/2-inch pieces 6 ounces feta, crumbled (about 1 1/2 cups) 1 1/2 cups torn dill fronds Freshly ground black pepper Preparation Step 1 Mix shallot, lemon zest, lemon juice, and vinegar in a large bowl