Green Salad With Honey Mustard Dressing

A touch of sweetness in a vinaigrette nicely complements peppery or bitter greens.

4 cups mixed greens, washed and well dried 
1 tbsp grainy or smooth Dijon mustard
2 tbsp honey
2 tbsp white wine vinegar
1/4 tsp salt
Freshly ground pepper  
1/2 tsp dried tarragon, basil or dill
1/3 cup extra virgin olive oil

In small bowl, whisk together mustard, honey, vinegar, salt, pepper and herb. Slowly whisk in oil until smooth. Place in a jar and refrigerate until needed. Shake just before serving and toss greens with a tbsp or 2 of the dressing.  Makes about 2/3 cup.  Keep remaining refrigerated and use within 2 weeks.

Courtesy of Barb Holland and Chefs Select Parchment Paper
(www.chefsselect.com)