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Mesclun with Sun-Dried Tomato Vinaigrette

Yield 6
I make twice as much dressing as I need for two reasons: a smaller amount would be impractical to do in my blender--and I like to have leftovers for another day.

Ingredients

  • 5 medium basil leaves
  • 1 small shallot, halved
  • 6 oil-packed sun-dried tomato halves, drained (2 tablespoons)
  • 1 tablespoon balsamic vinegar
  • 1/2 teaspoon Dijon mustard
  • 3 tablespoons olive oil
  • 6 ounces mesclun mix
  • Salt and freshly ground pepper

How to Make It

  1. In a blender, puree the basil, shallot, tomatoes, vinegar, mustard, and 6 tablespoons of water until smooth. Blend in the oil. In a bowl, toss the mesclun with 1/3 cup of the dressing. Season with salt and pepper; serve.