Wilted Greens with Warm Sherry Vingaigrette

Photo by Kenji Toma
Ingredients
- 1 teaspoon Dijon mustard
- ¾ pound mixed seasonal baby greens (20 cups)
- 1 tablespoon shallot
- 1 small clove garlic
- 3 tablespoons cream Sherry
- 2 tablespoons white-wine vinegar
- 1/3 cup olive oil (not extra-virgin)
- + 1 more ingredients
-
- 3/8 teaspoon plus 1/8 teaspoon sugar
Mince and mash garlic to a paste with 1/4 teaspoon salt. Cook Sherry, vinegar, mustard, shallot, garlic paste, and sugar in a small saucepan over medium-low heat, whisking, until heated through. Add oil in a slow stream, whisking until emulsified. Toss greens with warm dressing. Serve immediately.
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