In a small bowl, whisk together the vinegar, mustard, garlic, egg yolk, salt and pepper. While whisking, slowly add the olive oil until the vinaigrette is emulsified.
Toss the greens with enough dressing to moisten and serve immediately.
Cook’s Note
If you're worried about raw egg, just omit it.
Photograph by Johnny Miller
Consumption of raw or undercooked eggs, shellfish and meat may increase the risk of foodborne illness.