Mesclun Salad With Raspberry-Walnut Vinaigrette

• 9 or 10 ounces mesclun or other greens
• 4 tablespoons raspberry vinegar
• 5 or 6 tablespoons walnut oil
• 1 teaspoon Dijon mustard

1. Wash and dry the greens, and place in refrigerator in a plastic bag.
2. Whisk the vinegar, oil and mustard together; cover and refrigerate.
3. To serve, bring dressing to room temperature.
4. Just before serving, toss the greens with dressing.

raspberry vinegar, walnut oil, mustard

Taken from cooking.nytimes.com/recipes/1258 (may not work)