Ingredients

　　2 teaspoons finely chopped shallot

　　1 teaspoon Dijon mustard

　　2 anchovy fillets, finely chopped

　　2 tablespoons sherry vinegar

　　Coarse salt and freshly ground pepper

　　1/4 cup plus 2 tablespoons extra-virgin olive oil

　　1 small red or yellow beet, peeled and shaved into very thin pieces

　　2 bunches dandelion or arugula, or a combination (about 20 ounces total), trimmed to bottom of leaf, torn if large

　　In a large bowl, whisk together shallot, mustard, anchovies, and vinegar; season with salt and pepper. Whisk in oil in a slow, steady stream. Add beet and dandelion. Toss to coat.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.