This recipe is adapted from So Easy, by Ellie Krieger. You might think raw shallots would overwhelm the flavor but that is not the case with this dressing. Such a refreshing change from a basic vinaigrette.
2 Tablespoons olive oil
1 Tablespoon finely chopped shallot
1 Tablespoon white wine vinegar
2 teaspoons dijon mustard
1/4 teaspoon salt
Pinch of freshly ground pepper
In a medium bowl whisk together all ingredients until well blended. Pour over fresh greens.
Yield: 1/4 cup dressing