Food Recipes Salads Mixed Greens with Shallot-Dijon Dressing 5.0 (5,210) Add your rating & review Grace Parisi tosses two pounds of mixed greens with minced shallot, white wine vinegar, olive oil, and Dijon for an easy side dish in 10 minutes. By Grace Parisi Grace Parisi Grace Parisi a former senior test kitchen editor for Food & Wine, where she wrote several successful monthly columns: Food & Wine Handbook, Tasting & Testing, Flavor of the Month, Power Pantry, and Chefs Recipes Made Easy. Parisi has also been published in McCall’s, Redbook, and The New York Times, has written five hit cookbooks, and has appeared numerous times on national television. Food & Wine's Editorial Guidelines Updated on May 12, 2023 Save Rate PRINT Share Close Photo: Matt Taylor-Gross / Food Styling by Debbie Wee Total Time: 10 mins Yield: 12 to 16 Cook Mode (Keep screen awake) Ingredients 1 tablespoon minced shallot 2 tablespoons white wine vinegar 2 teaspoons Dijon mustard 6 tablespoons extra-virgin olive oil Salt and freshly ground pepper 2 pounds mixed greens, such as frisée, baby arugula, mesclun and radicchio Directions In a very large bowl, whisk the shallot with the white wine vinegar and mustard. Gradually whisk in the extra-virgin olive oil and season with salt and pepper. Just before serving, add the mixed greens. Toss thoroughly and serve right away. Originally appeared: August 2009 Rate It Print