Mimosa Salad

• 1/4 cup Dijon mustard
• 3/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup champagne vinegar
• 1 medium shallot, finely chopped
• 1/2 cup extravirgin olive oil
• 2 heads butter lettuce, pale inner leaves only, torn into bite sized pieces
• 2 large hardboiled eggs, whites cut into 1/4inch dice and yolks pressed through a sieve

1. In a glass bowl, whisk together the mustard, salt, pepper, vinegar, and shallot.
2. Drizzle the olive oil over in a slow, thin stream, whisking all the time until the dressing is emulsified.
3. In a large bowl, combine the lettuce with enough dressing to coat generously.
4. Place a mound of the salad on each of 6 chilled plates and garnish with some of the diced egg white and a dusting of the sieved yolk.

dijon mustard, salt, freshly ground black pepper, champagne vinegar, shallot, extravirgin olive oil, butter, eggs

Taken from www.foodnetwork.com/recipes/mimosa-salad-recipe.html (may not work)