3 tablespoons minced shallot (from 1 medium shallot)
1 teaspoon Dijon mustard
4 tablespoons red wine vinegar
Pinch of sugar
Salt and pepper
1/4 cup extra-virgin olive oil
8 cups mixed greens such as arugula and baby lettuce
2 Belgian endives, chopped
1 cup herbs such as basil, chervil, chives, mint, parsley and tarragon, all coarsely chopped
How to Make It
Make dressing: In a medium bowl (or jar with a screw-top lid) combine shallot, mustard, vinegar, sugar and a pinch each of salt and pepper; mix (or shake) to combine. Slowly whisk in olive oil until dressing is emulsified (or add all at once and shake to combine).
Make salad: Place greens, endives and herbs in a large bowl and drizzle with about half of dressing. Using your hands, gently toss. Taste and, if desired, add remaining dressing and season with additional salt and pepper.
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