Mesclun with Sun-Dried Tomato Vinaigrette
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.
How to Make It
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.
