Spring Salad with Tangy Vinaigrette

Ingredients:
1/4 Cup olive oil
1 TSP finely grated lemon zest and 3 tablespoons fresh lemon juice (from 1 lemon
1 TBS white-wine vinegar
1 TSP sugar
Coarse salt and ground pepper
2 heads Boston lettuce, cored and torn into bite-size pieces
1 head radicchio, cored and torn into bite-size pieces
4 scallions, thinly sliced
1 Pint grape tomatoes, halved

Directions:
1. Make vinaigrette: In a small bowl, whisk together oil, lemon zest and juice, vinegar, and sugar; season with salt and pepper. (To store, refrigerate up to 3 days.)
2. When ready to serve salad, place lettuce, radicchio, scallions, and tomatoes in a large bowl; add vinaigrette, and toss to combine. Serve immediately.