Green Salad with Tangy Mustard Vinaigrette
- 3 tablespoons red wine vinegar
- 2 tablespoons whole-grain mustard
- 1 medium shallot, very finely chopped
- 1 tablespoon very finely chopped parsley
- 1/2 cup extra-virgin olive oil
- Salt and freshly ground pepper
- 12 ounces mixed baby greens (12 packed cups)
- 1 cup of halved grapes
- 1 cup of chopped and toasted walnuts
- 1 cup of crumbled Roquefort cheese
- In a medium jar, combine the vinegar, mustard, shallot and parsley; cover and shake until smooth.
- Add the olive oil, season with salt and pepper and shake the vinaigrette until blended.
- In a large bowl, toss the greens, grapes, walnuts and cheese.
- Shake the vinaigrette again, pour it over the greens and toss.
- Serve right away.
red wine vinegar, wholegrain mustard, shallot, parsley, extravirgin olive oil, salt, baby greens, grapes, walnuts, cheese
Taken from www.foodandwine.com/recipes/green-salad-with-tangy-mustard-vinaigrette (may not work)