6 Servings 20 min Cook
1 Dash Salt
1 Dash Pepper
1 Head Lettuce
3 1/2 Tbsp Olive Oil
2 Tsp Dijon Mustard
1 Tbsp chopped Shallots
2 Tsp Vinega
PREPARATION: Mince shallot.
Stir together shallot and vinegar and let stand 10 minutes.
Whisk in mustard, oil, kosher salt, and pepper to taste until blended.
Tear lettuce into bite-size pieces and toss with shallot vinaigrette.