- 1 tablespoon Dijon mustard
- 1 tablespoon dry Sherry
- 1 tablespoon red wine vinegar
- 1/4 cup extra-virgin olive oil
- 8 cups mâche (lamb's lettuce) or mixed baby greens (about 4 ounces)
- 1 cup fresh Parmesan shavings (about 2 ounces)
- 1 large firm Bosc pear, peeled, halved, cored, cut crosswise into thin slices (about 8 ounces)
- 1/3 cup walnuts, toasted (about 1 1/2 ounces)
- 1 shallot, peeled, thinly sliced
- Whisk mustard, Sherry, and red wine vinegar in medium bowl to blend. Gradually add oil, whisking until well blended. Season dressing with salt and pepper.
- Toss mâche, Parmesan, pear, walnuts, and shallot in large bowl to combine. Toss with enough dressing to coat. Divide among plates and serve.