Mesclun Salad with Shallot Vinaigrette
  • Cooking Time: 20
  • Servings: 8
  • 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)
  1. 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.