Mixed greens with shallot-Dijon vinaigrette

• 150 g mixed salad greensabout 8 loosely packed cups
• 1 shallotmedium, finely minced
• 2 tbs red wine vinegar
• 1 tsp Dijon mustard
• 3 tbs extra virgin olive oil
• ¼ tsp fine sea salt
• ¼ tsp black pepperfreshly ground

1. 1

   Finely mince the shallot and add it to a large mixing bowl with the red wine vinegar and fine sea salt. Toss to combine and let the shallot sit in the vinegar for 3-5 minutes — this mellows the raw bite and turns it sweet and tangy.

   Tip: Don't skip this step. Macerating the shallot in acid is what separates a great vinaigrette from a harsh one.

2. 2

   Add the Dijon mustard and black pepper to the bowl with the shallot mixture. Whisk to combine, then slowly drizzle in the extra virgin olive oil while whisking constantly until the dressing looks creamy and emulsified, about 30 seconds.

   Tip: The mustard acts as an emulsifier — it's what keeps the oil and vinegar from separating. Drizzle the oil slowly for the best texture.

3. 3

   Taste the vinaigrette with a leaf of greens. Adjust with a tiny pinch more salt or a splash more vinegar if it needs brightening.

4. 4

   Add the mixed greens to the bowl and toss gently with your hands or tongs until every leaf is lightly coated — you want a thin, even sheen, not pooling dressing at the bottom. Serve immediately.

   Tip: Dress the salad right before serving so the greens stay crisp. Leftover vinaigrette keeps in a sealed jar in the fridge for up to 5 days — just shake well before using.

• mixing bowl (large)
• whisk
• cutting board
• chef's knife

Per serving

Nutritional values are estimates only.