In a large bowl, whisk 1 large egg yolk with 1 1/2 tablespoons Champagne or white wine vinegar. I add a pinch of salt, black pepper, and 1/2 teaspoon Dijon mustard. I use a Microplane to grate in about 1/2 teaspoon fresh garlic. Then I slowly drizzle in 1/4 cup olive oil, whisking constantly until emulsified and creamy. The dressing is relatively thin, and will be bright yellow from the egg yolk. I made this salad as a copycat of Westward’s salad that I liked so much by using Little Gem lettuce, sugar snap peas sliced lengthwise, and fried shallots. I add my salad greens directly to the bowl and toss well. The dressing’s color usually fades from that bright yellow to a pale white color. Taste and season with additional salt and pepper if needed.