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Dinner Salad With Honey Mustard Dressing Recipe

by Global Cookbook

Ingredients

1 head red leaf lettuce separated to leaves, rinsed, patted dry, torn into large pcs 1 head Bibb lettuce separated to leaves, rinsed, patted dry, torn into large pcs 8 ounce fresh button mushrooms wiped dry, stems trimmed, thinly sliced lengthwise 1/4 c. thinly-sliced shallot rings 1/2 pt yellow grape tomatoes well rinsed

2 Tbsp. honey 2 Tbsp. Dijon mustard 2 Tbsp. rice wine vinegar 1/2 c. vegetable oil 1/4 tsp salt Freshly-grnd black pepper to taste

Directions

1. In a large salad bowl, toss together the red leaf and Bibb lettuces. Add in the sliced mushrooms, shallot rings, and tomatoes.
2. To make the dressing, in a small bowl or possibly measuring c., whisk together the honey, mustard and vinegar. Slowly add in the oil in a steady stream, and whisk till all the oil is added and the mix is emulsified. Add in the salt and whisk together. Adjust seasoning to taste.
3. Toss the salad with the dressing, to taste, adding about 1 Tbsp. at a time. Sprinkle with pepper, and serve immediately.
4. This recipe yields 4 to 6 servings.

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