3 c Mesclun greens
1 Garlic clove
1 Shallot; chopped
2 tb Red wine vinegar
1 tb Balsamic vinegar
1 ts Dijon mustard
1/2 c Olive oil
Just as the ingredients in your salads will change
with the seasons, your dressing should vary according
to the greens. Milder greens such as mache are best
with a light coating of good olive oil and lemon or
vinegar. The best dressing is one that highlights the
greens, not itself. You may want to add a tablespoon
of plain yogurt to a basic vinaigrette, this will tame
the sharper greens.
DIRECTIONS:
1.) Rub salad bowl with garlic.
2.) Mix shallots, mustard, vinegar in bowl.
3.) Pour in olive oil, whisking until blended. Add
mesclun leaves and toss.
