Mesclun Salad with Shallot Vinagrette

Recipe By Epicurious

INGREDIENTS

  • 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)

INSTRUCTIONS

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.