Name: Bitter Greens with Mustard Vinaigrette
Yield: 8 Servings
Ingredients: 2 tablespoon Tbsp. finely minced shallot; 1 tablespoon Tbsp. plus 2 tsp. Dijon mustard; 1 tablespoon Tbsp. red wine vinegar; ½ teaspoon tsp. grated garlic; ⅓ cup cup plus 1 Tbsp. extra-virgin olive oil; Kosher salt and freshly ground black pepper; 12 cups cups lightly packed bitter greens (such as chicory, escarole, radicchio, frisée, and dandelion), torn into large pieces

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This thick, robust vinaigrette is perfectly suited to dress a salad of sturdy greens.

Recipe notes