Mesclun Salad with Shallot Vinaigrette

Mesclun Salad with Shallot Vinaigrette
Photo by James Merrell


  • ¼ cup shallot
  • 1/3 cup olive oil (preferably French) or safflower oil
  • 1 tablespoon Dijon mustard
  • 2 tablespoons red-wine vinegar
  • 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.

View full recipe at Epicurious


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