Mesclun Salad with Shallot Vinaigrette

Ingredients

• 1 pound mesclun (mixed baby salad greens)
• ¼ cup shallot
• 1 tablespoon Dijon mustard
• 2 tablespoons red-wine vinegar
• ¹/₃ cup olive oil (preferably French) or safflower oil

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