1½ cups grapeseed or canola oil
1 cup cedar leaf tips, finely chopped
1 egg yolk
½ cup white wine vinegar
Freshly cracked black pepper
3 heads of different lettuces (such as gem, red romaine, and oak leaf), cored, rinsed, and dried
1 fennel bulb, thinly sliced
4”“6 ounces Alderney cheese or other aged, raw cow’s-milk cheese
Foraged greens (such as wood sorrel, raspberry leaves, dandelion greens, and chive blossoms)
1. In a medium pot over low heat, combine oil and cedar leaves with a pinch of salt and allow to cook for 20 minutes. Remove pot from heat and let cedar-oil mixture steep for 1 hour. Strain through a coffee filter and let cool. Discard solids.
2. In a medium bowl, whisk egg yolk, then slowly drizzle in some of the cedar oil, whisking until mixture emulsifies. When it starts to thicken, drizzle in a tablespoon or two of vinegar, then oil, alternating between oil and vinegar to maintain emulsification, until each is used entirely. Season to taste with salt and pepper. (If vinaigrette separates, simply whisk before using.)
3. In a large bowl, toss lettuces and fennel with vinaigrette and season to taste with salt and pepper. Transfer to a large platter. Using a vegetable peeler, shave cheese over salad and garnish with the foraged greens.