Mesclun Salad with Shallot Vinaigrette
1/4 cup finely chopped shallot
1 tbsp. Dijon mustard
2 tbsp. red-wine vinegar
1/3 cup olive oil or safflower oil
1 pound mesclun (mixed baby salad greens)
Whisk together shallot, mustard, and vinegar. Add oil in a slow stream, whisking until emulsified, and season with salt and pepper. Just before serving, toss salad greens with just enough dressing to coat.