Ingredients

• 5 tablespoons extra-virgin olive oil
• 3 tablespoons Champagne vinegar
• 1 tablespoon minced shallots
• 1 teaspoon Dijon mustard
• 1 clove garlic, chopped
• Kosher salt and freshly ground black pepper
• 3 ounces mixed field greens
• 1 head romaine lettuce, chopped
• Kosher salt and freshly ground black pepper
• 1 pint cherry tomatoes, halved
• 8.5 ounces small mozzarella balls (boccancini)
• 3 tablespoons pine nuts, toasted
• 15 fresh basil leaves, sliced

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Instructions

1. For the dressing: In a jar with a lid, combine the oil, Champagne vinegar, shallots, mustard, garlic and 1/2 teaspoon each salt and pepper. Tightly close the lid and shake so the dressing is well combined.
2. For the salad: Put the mixed greens and romaine in a large bowl. Add enough dressing so that each leaf is lightly coated when tossed. Sprinkle with additional salt and pepper. Transfer the lettuce to a serving platter or bowl.
3. Scatter the tomatoes and mozzarella balls over the salad along with the pine nuts and finally the basil leaves. Serve immediately.