Ingredients
1 medium lemon8 pimiento-stuffed olives8 frilled toothpicks2 tablespoons kosher salt2 packages (5 ounces each) spring mix salad greens2 medium tomatoes, chopped1 small red onion, thinly sliced1/4 cup sliced pimiento-stuffed olivesDRESSING:1 shallot, halved6 pimiento-stuffed olives plus 1/4 cup juice from the jar, divided1/4 cup white wine vinegar1/4 cup vodka or additional white wine vinegar1 tablespoon lemon juice1 cup olive oil
Preparation
Cut lemon in half lengthwise; cut one half into eight thin wedges. Thread olives and lemon wedges onto toothpicks for garnishes; set aside.
Using the lemon half, moisten the rims of eight large cocktail glasses. Sprinkle salt on a plate; hold glasses upside down and dip rims into salt. Divide the salad greens, tomatoes, onion and sliced olives among prepared glasses. Top each with a prepared toothpick.
In a food processor, combine shallot and olives; cover and process until finely chopped. Add the vinegar, vodka, olive juice and lemon juice; cover and process until blended. While processing, gradually add oil in a steady stream. Divide among eight shot glasses; serve with salads.
