Recipe By Epicurious
- 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 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.