Mixed Greens with Sherry-Mustard Dressing

Ingredients

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

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