1 tsp Dijon mustard
2 Tbl vinegar (sherry vinegar, red wine vinegar, Balsamic vinegar, etc…)
1 tsp fresh thyme leaves, chopped
1/2 small clove garlic, peeled & finely minced
2 Tbl extra-virgin olive oil
1/4 cup vegetable oil
about 6 oz baby spring green mix
kosher salt & freshly ground black pepper, to taste
Combine the mustard, vinegar, thyme, garlic, a good pinch of salt and a few grinds of pepper. Whisk together, and slowly pour in the olive oil, then the vegetable oil, both in a thin stream and whisking as you pour. The dressing can be made ahead and stored about five days, refrigerated in an airtight container.
Place the greens in a large mixing bowl. Drizzle the vinaigrette over the top, enough to evenly coat the greens. (You definitely won’t not need to use it all – Save the rest for another salad.) Season with salt and pepper and toss to coat. Serve immediately.