Ingredients

• 2 tablespoons red wine vinegar
• 1 tablespoon soy sauce
• Freshly ground black pepper to taste
• 1/2 cup extra-virgin olive oil
• 8 cups mixed baby greens, about 3/4 pound, rinsed and spun dry

Browse by ingredient

Instructions

1. Make vinaigrette: In a small bowl whisk together vinegar, soy sauce, pepper, and salt to taste and add oil in a stream, whisking until emulsified. Vinaigrette may be made 1 day ahead and chilled, covered. Bring vinaigrette to room temperature and whisk before proceeding.
2. In a bowl toss mesclun with vinaigrette and divide among 8 salad plates.