Mesclun Salad with Shallot Vinaigrette |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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Feel free to create your own mesclun mix. We suggest baby red oakleaf, baby arugula, mâche, and bite-size pieces of Belgian endive, frisée, and radicchio. Ingredients:
1/4 cup finely chopped shallot |
1 tablespoon dijon mustard |
2 tablespoons red-wine vinegar |
1/3 cup olive oil (preferably french) or safflower oil |
1 pound mesclun (mixed baby salad greens) |
Directions:
1. Whisk together shallot, mustard, and vinegar. Add oil in a slow stream, whisking until emulsified, and season with salt and pepper. Just before serving, toss salad greens with just enough dressing to coat.
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