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)

PREPARATION

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.
Active time: 20 min Start to finish: 20 min

Servings: Makes 8 serving