- 1 1/2 teaspoons Dijon-style mustard
- 1 shallot, minced
- 4 teaspoons tarragon white-wine vinegar
- 2 tablespoons minced fresh tarragon leaves or 1 teaspoon dried, crumbled
- 1/3 cup extra-virgin olive oil
- 8 cups torn mixed baby greens such as red or green oak-leaf and Lollo
- rosso lettuces (available at specialty produce markets and some supermarkets), rinsed well and spun dry
- In a large bowl whisk together the mustard, the shallot, the vinegar, the tarragon, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. Add the greens and toss the salad well.