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Recipe

Mesclun Greens with Classic Sherry Vinaigrette

Servings: four.

This recipe is easily doubled, and any extra vinaigrette will keep in the refrigerator for a few days. Some crumbled goat cheese would be a nice addition to the salad.

Ingredients

  • 2 Tbs. sherry vinegar
  • 1/2 tsp. Dijon mustard
  • 1/4 tsp. kosher salt
  • 1/8 tsp. freshly ground black pepper
  • 6 Tbs. good-quality extra-virgin olive oil
  • 4 to 5 oz. (four large handfuls) baby greens or mesclun, well washed and dried

Preparation

  • In a small bowl, whisk the vinegar, mustard, salt, and pepper. Slowly whisk in the oil until the dressing¬†is blended. Taste and adjust the seasonings. Toss the greens with just enough of the dressing to lightly coat.¬†Serve immediately.

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