Recipe information
Yield
Serves 4
Ingredients
3 tablespoons chopped shallots
2 tablespoons Sherry wine vinegar
1 teaspoon Dijon mustard
6 tablespoons olive oil (preferably extra-virgin)
6 cups mixed baby greens
2 cups fresh baby spinach leaves, trimmed
Preparation
Step 1
Whisk shallots, vinegar and mustard in medium bowl to blend. Gradually whisk in oil. Season dressing to taste with salt and pepper. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before using.)
Step 2
Combine mixed greens and spinach in large bowl. Toss with enough dressing to coat. Season with salt and pepper.
