Green Salad with Ultimate French Vinaigrette

 

For the salad course of our Valentine's Friend Meal, I wanted something light to prepare us for the heavier Beef Bourguignon course.

As always Ina Garten has never let me down.  This dressing can be mixed in minutes. Prepare it just before serving the salad.  You can either toss it with the greens and serve immediately or you can plate the salad and pass the dressing in a pretty glass bowl and let your dinner guests dress their salad individually.

3 T. Champagne or white wine vinegar

1/2 t. Dijon mustard

1/2 t. minced fresh garlic

3/4 t. kosher salt

1/4 t. freshly ground black pepper

1/2 cup good olive oil

Salad greens or mesclun mix for 6 to 8 people

In a two-cup glass measure, whisk together the vinegar, mustard, garlic, salt, and pepper.   Slowly add the olive oil and continue whisking until the vinaigrette is emulsified. Toss the greens with enough dressing to moisten and serve.

I added some chopped cherry tomatoes and topped with shredded Gruyere.