Mixed Greens with Sherry-Mustard Dressing


  • 3 tablespoons shallots
  • 2 cups fresh baby spinach leaves
  • 1 teaspoon Dijon mustard
  • 6 cups mixed baby greens
  • 2 tablespoons Sherry wine vinegar
  • 6 tablespoons olive oil (preferably extra-virgin)

Whisk shallots, vinegar and mustard in medium bowl to blend. Gradually whisk in oil. Season dressing to taste with salt and pepper. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before using.) Combine mixed greens and spinach in large bowl. Toss with enough dressing to coat...

View full recipe at Epicurious


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