Mixed Salad Vinaigrette

• 6 cups mixed salad greens like romaine, red-leaf lettuce, escarole, Boston, arugula, endive or frisee or mesclun
• 2 tablespoons Dijon mustard
• 2 tablespoons red wine vinegar
• 2 teaspoons garlic, minced
• Salt and freshly ground pepper to taste
• 6 tablespoons olive or vegetable oil

1. Make sure you have enough different greens to provide a salad of varied texture and color.
2. Wash and dry greens thoroughly in a salad spinner.
3. Tear the leaves with your hands; if the leaves are small, use them whole.
4. In a large salad bowl, place mustard, vinegar, garlic, salt and pepper.
5. Blend well.
6. Add the oil in a steady stream, whisking with a wire whisk until well blended.
7. Since vinegar varies greatly in strength, taste to see if the vinaigrette has enough punch.
8. Add more vinegar if necessary.
9. Add the greens, toss well with the vinaigrette and serve with the tuna.

mixed salad greens, mustard, red wine vinegar, garlic, salt, olive

Taken from cooking.nytimes.com/recipes/4728 (may not work)