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Ingredients
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- 3 tablespoons neutral-flavored oil (sunflower, safflower, avocado, canola, or grapeseed oil)
- 1 tablespoon walnut oil (or any nut oil or extra virgin olive oil)
- ½–1 teaspoon Dijon mustard
- ½ teaspoon kosher salt
- 1 tablespoon red wine vinegar (or cider vinegar, fresh lemon juice, or white wine vinegar)
- ½ medium shallot, finely minced
- ¼ teaspoon freshly ground black pepper
- 7–8 cups tender salad greens, cleaned and spun dry
Instructions
- Combine the neutral oil and walnut oil in a large bowl and swirl lightly.
- Whisk in the Dijon mustard and kosher salt until mixed.
- Add red wine vinegar and minced shallots, whisking until slightly thickened.
- Season with freshly ground black pepper and whisk to combine.
- Wash and tear salad greens into bite-sized pieces, if not pre-washed.
- Toss the greens with the dressing until evenly coated.
- Serve immediately in bowls or platters.
Notes
Use the freshest ingredients for the best flavor.
Adjust mustard or vinegar according to your taste preferences.
Let the dressing sit before adding greens for enhanced flavor.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Tossing
- Cuisine: French
Nutrition
- Calories: 150
- Sugar: 1g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg