Ingredients

• 3 tablespoons chopped shallots
• 2 tablespoons Sherry wine vinegar
• 1 teaspoon Dijon mustard
• 6 tablespoons olive oil (preferably extra-virgin)
• 6 cups mixed baby greens
• 2 cups fresh baby spinach leaves, trimmed

Instructions

1. Whisk shallots, vinegar and mustard in medium bowl to blend. Gradually whisk in oil. Season dressing to taste with salt and pepper. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before using.)
2. Combine mixed greens and spinach in large bowl. Toss with enough dressing to coat. Season with salt and pepper.