---------- Recipe via Meal-Master (tm) v8.02
  Categories: Salads, Sauces
       Yield: 4 servings
       3 c  Mesclun greens
       1    Garlic clove
       1    Shallot; chopped
       2 tb Red wine vinegar
       1 tb Balsamic vinegar
       1 ts Dijon mustard
     1/2 c  Olive oil
   Just as the ingredients in your salads will change
   with the seasons, your dressing should vary according
   to the greens.  Milder greens such as mache are best
   with a light coating of good olive oil and lemon or
   vinegar. The best dressing is one that highlights the
   greens, not itself. You may want to add a tablespoon
   of plain yogurt to a basic vinaigrette, this will tame
   the sharper greens.
   1.) Rub salad bowl with garlic.
   2.) Mix shallots, mustard, vinegar in bowl.
   3.) Pour in olive oil, whisking until blended.  Add
   mesclun leaves and toss.
   From: The Cook’s Garden catalog - Spring/Summer 1989 -
   page 26