Baby Greens with Cider Vinaigrette

• 3/4 cup apple cider
• 2 tablespoons cider vinegar
• 1 small shallot, minced
• 1/2 teaspoon Dijon mustard
• 1 tablespoon vegetable oil
• Salt and freshly ground pepper
• 10 cups loosely packed assorted baby greens, such as red oak leaf, arugula and mizuna (about 10 ounces)

1. In a small saucepan, boil the apple cider over high heat until reduced to 2 tablespoons, about 10 minutes; let cool.
2. In a large bowl, combine the reduced apple cider with the vinegar and shallot.
3. Whisk in the mustard and oil and season with salt and pepper.
4. Add the baby greens and toss.
5. Divide the salad among 10 plates and serve.

apple cider, cider vinegar, shallot, mustard, vegetable oil, salt, baby greens

Taken from www.foodandwine.com/recipes/baby-greens-cider-vinaigrette (may not work)