Simple Salad with Balsamic Vinaigrette

• 2 bags ready to use mesclun greens
• Pinch salt
• Freshly ground black pepper
• Balsamic Vinaigrette, recipe follows
• 1 pint grape tomatoes
• 1 yellow bell pepper, seeded, halved and thinly sliced
• 1 shallot, peeled and roughly chopped
• 1 tablespoon chopped fresh basil leaves
• 1/4 cup balsamic vinegar
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 1 cup olive oil

1. Toss the greens, salt and pepper together with just enough vinaigrette to coat, about 1/2 cup.
2. Place them in a decorative bowl and top with the grape tomatoes and bell pepper.
3. Serve the remaining vinaigrette on the side.
4. Put the shallot and basil into the bowl of a food processor fitted with a metal blade.
5. Pulse until the shallot is finely chopped.
6. Add the balsamic, sugar, salt and pepper and pulse again.
7. With the machine running, add the olive oil in a steady stream through the feed tube.
8. Pour the vinaigrette into a small bowl and serve.
9. Yield: 1 1/2 cups

ready, salt, freshly ground black pepper, vinaigrette, grape tomatoes, yellow bell pepper, shallot, fresh basil, balsamic vinegar, sugar, salt, freshly ground pepper, olive oil

Taken from www.foodnetwork.com/recipes/simple-salad-with-balsamic-vinaigrette-recipe.html (may not work)