1/4 cup finely chopped
1 tablespoon Dijon mustard
2 tablespoons red-wine
1/3 cup olive oil (preferably
French) or safflower oil
1 lb mesclun (mixed baby
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.
Makes 8 servings.