Recipe - Mesclun Salad Dressing

3 cup Mesclun greens
1 Garlic clove
1 Shallot; chopped
2 tablespoon Red wine vinegar
1 tablespoon Balsamic vinegar
1 teaspoon Dijon mustard
One half cup Olive oil

Just as the ingredients in your salads will change with the seasons, your
dressing should vary according to the greens. Milder greens such as mache
are best with a light coating of good olive oil and lemon or vinegar. The
best dressing is one that highlights the greens, not itself. You may want
to add a tablespoon of plain yogurt to a basic vinaigrette, this will tame
the sharper greens.

DIRECTIONS:

1.) Rub salad bowl with garlic.

2.) Mix shallots, mustard, vinegar in bowl.

3.) Pour in olive oil, whisking until blended. Add mesclun leaves and
toss.

From: The Cook's Garden catalog Spring/Summer 1989 page 26

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini