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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 pound mesclun (mixed baby salad greens)

Instruction:

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.

Source: www.epicurious.com