Wilted Greens with Warm Sherry Vingaigrette

Ingredients

• 1 teaspoon Dijon mustard
• ¾ pound mixed seasonal baby greens (20 cups)
• 1 tablespoon shallot
• 1 small clove garlic
• 3 tablespoons cream Sherry
• ¹/₃ cup olive oil (not extra-virgin)
• ³/₈ teaspoon plus 1/8 teaspoon sugar
• + 1 more ingredients
• • 2 tablespoons white-wine vinegar

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.

View full recipe at Epicurious