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