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.