Mesclun Greens with Classic Sherry Vinaigrette
by Martha Holmberg
from Weekend Cooking 2006
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.
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
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.