Baby Greens with Mustard Vinaigrette
- 1 rounded teaspoon grainy mustard
- 1 tablespoon red wine vinegar
- 3 tablespoons extra-virgin olive oil
- 6 to 8 ounces mixed baby greens, 1 sack
- Salt and pepper
Combine mustard and vinegar in the bottom of a bowl. Stream in extra-virgin olive oil, whisking dressing as oil is added. Add greens to the bowl. Toss and turn greens with tongs to evenly coat them with dressing. Season with salt and pepper, to taste.
Recipe courtesy of Rachael Ray