Mixed Greens with Sherry-Mustard Dressing
- 6 tablespoons olive oil (preferably extra-virgin)
- 2 cups fresh baby spinach leaves
- 1 teaspoon Dijon mustard
- 6 cups mixed baby greens
- 2 tablespoons Sherry wine vinegar
- 3 tablespoons shallots
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...