Mixed Greens with Tarragon Vinaigrette
By Chef Chris Faulkner


1 1/2 teaspoon Dijon Mustard 
1 Shallots minced 
4 teaspoon White Wine Vinegar 
2 tablespoons Tarragon minced or 1 teaspoon Dried Tarragon crumbled 
1/3 cup Extra Virgin Olive Oil 8 cups Mixed Baby Greens torn


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 and serve.