Green Salad and Napa Wine Vinaigrette

Ingredients

• 8 servings baby salad greens for 6 to 8
• 0.5 teaspoon pepper black freshly ground
• 1 teaspoon dijon mustard 
• 1 extra large egg yolk at room temperature
• 0.5 teaspoon garlic minced
• 1 teaspoon kosher salt 
• 0.5 cup olive oil good
• 0.5 teaspoon grain mustard whole
• 3 tablespoons sparkling wine vinegar 

Equipment

• bowl
• whisk
• measuring cup

Directions

1. In a 2-cup glass measuring cup, whisk together the vinegar, Dijon mustard, whole grain mustard, garlic, egg yolk, salt, and pepper. Slowly whisk in the olive oil to make an emulsion. You should have about 2/3 cup vinaigrette.
2. When ready to serve, place the salad greens in a bowl and pour on enough vinaigrette to moisten.
3. Serve immediately.