Mesclun with Sun-Dried Tomato Vinaigrette

Ingredients

• 1 tablespoon balsamic vinegar 
• 5 medium basil leaves 
• 0.5 teaspoon dijon mustard 
• 3 tablespoons olive oil 
• 6 ounces mesclun mix 
• 6 servings salt and pepper freshly ground
• 1 small shallots halved
• 2 tablespoons oil-packed sun-dried tomato halves drained

Equipment

• bowl
• blender

Directions

1. In a blender, puree the basil, shallot, tomatoes, vinegar, mustard, and 6 tablespoons of water until smooth. Blend in the oil. In a bowl, toss the mesclun with 1/3 cup of the dressing. Season with salt and pepper; serve.