Green Salad with Mustard Vinaigrette

• 3 tablespoons Champagne vinegar
• 1/2 teaspoon Dijon mustard
• 1/2 teaspoon minced fresh garlic
• 1 extra-large egg yolk, at room temperature*
• 3/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup good olive oil
• Salad greens or mesclun mix for 6 to 8 people

1. In a small bowl, whisk together the vinegar, mustard, garlic, egg yolk, salt, and pepper.
2. While whisking, slowly add the olive oil until the vinaigrette is emulsified.
3. Toss the greens with enough dressing to moisten and serve.
4. Note: If you're worried about raw egg, eliminate it from the recipe.
5. *RAW EGG WARNING
6. Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness.
7. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

vinegar, mustard, fresh garlic, egg yolk, kosher salt, freshly ground black pepper, olive oil, salad greens

Taken from www.foodnetwork.com/recipes/ina-garten/green-salad-with-mustard-vinaigrette-recipe.html (may not work)