Vinaigrette for Mixed Greens - Feta Salad

At The Bitter End in Austin, Executive Chef Emmett Fox serves this vinaigrette on a salad of mixed greens, pecans, sliced red onions, and goat cheese feta.

Yield: 1 1/2 cups

1 shallot (or several green onions), chopped

1 clove garlic

1 T. coarse-ground mustard

1 tsp. fresh basil, chopped

1 tsp. parsley, chopped

1/2 c. balsamic vinegar

2 T. lemon juice

salt and pepper to taste

1 c. olive oil (extra-virgin is best)

Whisk together all ingredients except oil. Add oil slowly, whisking until blended.

From the June 1998 issue.

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