Ingredients
1/2
tbsp finely chopped shallot
2
tbsp extra-virgin olive oil
3/4
lb mixed baby greens such as kale, mizuna, tatsoi, mustard, arugula, and spinach (16 cups)
1
1/2 oz edible flowers (optional)
Directions
1.
Whisk together vinegar, shallot, salt, and pepper in a large bowl, then add oil in a slow stream, whisking until emulsified. Add greens and flowers and toss until coated well.
3.
Greens can be washed and dried 1 day ahead and chilled in a sealed plastic bag lined with paper towels.
4.
Vinaigrette can be made 6 hours ahead and chilled, covered. Bring to room temperature before using.
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