Green Salad

• 16 cups mixed greens cut into large bite-size pieces
• 2 tablespoons chopped shallots
• 1 tablespoon Dijon-style mustard
• 3 tablespoons red-wine vinegar
• Salt to taste if desired
• Freshly ground pepper to taste
• 1/4 cup corn, peanut or vegetable oil
• 2 tablespoons olive oil
• 2 tablespoons chopped parsley

1. Rinse the salad greens and drain thoroughly.
2. Pat dry.
3. Put the shallots in a small bowl and add the mustard, vinegar, salt and pepper.
4. Stir with a wire whisk until blended.
5. Gradually beat in the oils.
6. Stir in parsley.
7. Put the salad greens in a bowl.
8. Pour the sauce over and toss to blend.

mixed greens, shallots, mustard, redwine vinegar, salt, freshly ground pepper, corn, olive oil, parsley

Taken from cooking.nytimes.com/recipes/11605 (may not work)