Active Time

　　20 min

　　Total Time

　　20 min

　　Feel free to create your own mesclun mix. We suggest baby red oakleaf, baby arugula, mâche, and bite-size pieces of Belgian endive, frisée, and radicchio.

Ingredients

　　1/4 cup finely chopped shallot

　　1 tablespoon Dijon mustard

　　2 tablespoons red-wine vinegar

　　1/3 cup olive oil (preferably French) or safflower oil

　　1 pound mesclun (mixed baby salad greens)

　　Whisk together shallot, mustard, and vinegar. Add oil in a slow stream, whisking until emulsified, and season with salt and pepper. Just before serving, toss salad greens with just enough dressing to coat.