Description
A recipe for Baby Greens With Champagne Vinaigrette

Ingredients

• 2 1/4 ounces Champagne vinegar
  
• 2 tablespoons Dijon mustard
  
• 2 tablespoons mayonnaise
  
• 1 teaspoon salt, plus more to taste
  
• 1 1/8 cups extra-virgin olive oil
  
• Freshly ground black pepper to taste
  
• 1 pound mixed baby greens salad

Preparation
1. Combine vinegar, mustard, mayonnaise, salt and olive oil in tall bullet cup. Process until emulsified. (Dressing can be made 1 day in advance and stored in refrigerator.)

2. Just before serving, place some baby greens in individual salad bowl and drizzle with vinaigrette.

3. Using tongs or hands (wear disposable plastic gloves), toss salad until well coated. Add more dressing to taste, being careful not to overdress leaves.

4. Repeat with remaining baby greens and vinaigrette.

Nutrition
no information available

Serves
no information available

Variations
no information available