2 tablespoons white or red wine vinegar (lemon juice will also work)
1 garlic clove, pressed
1 teaspoon dijon style mustard
6 tablespoons olive oil
2 tablespoons minced fresh herbs (such as basil, chives, tarragon, and/or parsley
6 ounces fresh mixed baby lettuce leaves
Salt and freshly ground pepper
Combine vinegar and mustard, in medium bowl. Gradually whisk in oil. Season vinaigrette to taste with salt and pepper. Whisk in herbs and garlic.
Place greens in large bowl. Toss with enough vinaigrette to coat and serve.
Thanks to Kristin Frost Albrecht for this recipe.