Greens With Raspberry Vinaigrette

• 5 ounces mesclun or other baby greens
• 1 teaspoon Dijon mustard
• 2 tablespoons raspberry vinegar
• 1 tablespoon walnut oil

1. Wash and dry greens.
2. In serving bowl, whisk together mustard, vinegar and oil.
3. Toss greens with dressing.

baby greens, mustard, raspberry vinegar, walnut oil

Taken from cooking.nytimes.com/recipes/7520 (may not work)