Tuesday, October 2, 2007

Mixed Greens with Simple Shallot Vinaigrette

  • 3 tablespoons minced shallots (2 shallots)
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons white wine vinegar
  • 2 teaspoons whole-grain dijon mustard
  • 1 teaspoon salt
  • 3/4 cup extra virgin olive oil
  • mixed mesclun greens, 1 to 1 1/2 cups per person

1. To make the vinaigrette, whisk together the shallots, vinegars, mustard and salt in a small bowl. Whisk in the oil. Use immediately or store in a covered container in the refrigerator for up to a week. Shake or whisk again before using.

2. Wash and dry the greens, and place in a large salad bowl. Drizzle with just enough dressing to coat the leaves, toss gently, and serve.

from Dishing Up Maine

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