1/2 small shallot, chopped
1 tablespoon dry mustard
3 tablespoon red wine vinegar
Salt and pepper
2/3 cup extra-virgin olive oil
1 pound mixed baby greens, rinsed and spun dry
In a bowl, combine the shallot, mustard, vinegar and season with salt and pepper. While whisking, drizzle in the olive oil.
Pour vinaigrette over the greens, tosses and serve immediately.
![]("/food/images/spacers/spacer.gif"){kind=spacer}
