Ingredients

• 8 cups (about 1/2 pound) mesclun (mixed baby greens), rinsed and spun dry
• 2 1/2 tablespoons extra-virgin olive oil, or to taste
• 2 teaspoons Sherry vinegar (available at specialty foods shops and some supermarkets) or other wine vinegar

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Instructions

1. In a salad bowl toss the mesclun well with the oil and drizzle it with the vinegar. Season the salad with salt and pepper and toss it well.