Make the Dressing . In a small bowl or jar, whisk together the olive oil, lemon juice, honey, salt, and pepper until well combined. Set aside.
Cook the Little Potato Co. Little Reds. Bring a large pot of salted wa ter to a boil. If any of the potatoes are large, cut them in half so they’re all a similar size. Add them to the boiling water and cook for about 12 to 15 minutes, or until fork - tender. Drain and let cool for about 10 minutes.
Prep the Shallot . While th e potatoes cook, place the thinly sliced shallot in a small bowl and toss with 1 tablespoon of the dressing. Set aside to lightly marinate.
Assemble the Salad. Place the Little Leaf Farms Baby Crispy Green Leaf Lettuce in a large bowl. Add the warm pota toes, marinated shallot, dill, mint, and shaved parmesan.
Toss and Serve . Drizzle with the remaining dressing and gently toss until evenly coated. Taste and adjust salt and lemon as needed. Serve slightly warm or at room temperature and enjoy.
4 servings