Green Salad with Creamy 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 (see Note)
• 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 immediately.
4. Note: If you're worried about raw egg, just omit it.

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-creamy-mustard-vinaigrette-recipe.html (may not work)