1 small handful arugula or mixed baby greens, cleaned
1/2 lemon, juiced
1 tablespoon lemon zest and a little more for garnish
1/4 cup creme fraiche
buttermilk, just enough to loosen the creme fraiche
2 tablespoons chive, finely chopped
salt and pepper, TT
In a mixing bowl combine creme fraiche, lemon juice, buttermilk, lemon zest and chives. Whisk until smooth, if too thick add another splash of buttermilk. If too thin, add a bit more creme fraiche. Season with salt and pepper.
Toss tomatoes and greens with just enough dressing to coat the leaves garnish with reserved lemon zest and serve.