Mesclun Salad with Shallot Vinaigrette

• 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)

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

shallot, mustard, redwine vinegar, olive oil

Taken from www.epicurious.com/recipes/food/views/mesclun-salad-with-shallot-vinaigrette-104752 (may not work)