Boistfort Valley Farm
Community Supported Recipe Box

Mesclun Salad with Shallot Vinaigrette


  • 1/4 cup finely chopped shallot
  • 1 tablespoon Dijon mustard
  • 2 tablespoons red-wine vinegar
  • 1/3 cup olive oil (preferably French) or safflower oil
  • 1/2 pound mesclun greens


dish: salad
season: spring

Whisk together shallot, mustard, and vinegar. Add oil in a slow stream, whisking until emulsified, and season with salt and pepper. Just before serving, toss salad greens with just enough dressing to coat.

Gourmet, March 2001