Mesclun Salad with Shallot Vinaigrette

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 lb mesclun (mixed baby salad greens)

How to Prepare:
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.

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.