- 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.