Name: Mixed Greens with Sherry-Mustard Dressing
Yield: Serves 4
Ingredients: 3 tablespoons chopped shallots; 2 tablespoons Sherry wine vinegar; 1 teaspoon Dijon mustard; 6 tablespoons olive oil (preferably extra-virgin); 6 cups mixed baby greens; 2 cups fresh baby spinach leaves, trimmed

Recipe information

Yield
Serves 4

Ingredients

3 tablespoons chopped shallots

2 tablespoons Sherry wine vinegar

1 teaspoon Dijon mustard

6 tablespoons olive oil (preferably extra-virgin)

6 cups mixed baby greens

2 cups fresh baby spinach leaves, trimmed

Preparation

Step 1
Whisk shallots, vinegar and mustard in medium bowl to blend. Gradually whisk in oil. Season dressing to taste with salt and pepper. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before using.)
Step 2
Combine mixed greens and spinach in large bowl. Toss with enough dressing to coat. Season with salt and pepper.