Green Salad with Oil and Vinegar Dressing (Salade Verte a la Vinaigrette)

• 2 teaspoons sherry vinegar
• 1/4 teaspoon sea salt
• Freshly ground black pepper
• 1/2 teaspoon Dijon mustard
• 1 small clove garlic, peeled, green germ removed, and minced
• 1/4 cup (60 ml) extra-virgin olive oil
• 7 ounces (210 g) mixed salad greens (8 cups, loosely packed), such as escarole, oak-leaf, and romaine, rinsed, patted dry, and torn into bite-size pieces

1. 1.
2. Place the vinegar, salt, pepper, mustard, and garlic in a medium-size bowl and whisk together until blended.
3. Slowly add the olive oil, whisking constantly, until the dressing is emulsified.
4. 2.
5. Add the greens and toss well until they are coated with the dressing.
6. Season with pepper to taste and serve the salad immediately.
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sherry vinegar, salt, freshly ground black pepper, mustard, clove garlic, extravirgin olive oil, mixed salad greens

Taken from www.epicurious.com/recipes/food/views/green-salad-with-oil-and-vinegar-dressing-i-salade-verte-a-la-vinaigrette-i-102297 (may not work)