Ingredients

• 2 bags ready to use mesclun greens
• Pinch salt
• Freshly ground black pepper
• Balsamic Vinaigrette, recipe follows
• 1 pint grape tomatoes
• 1 yellow bell pepper, seeded, halved and thinly sliced
• 1 shallot, peeled and roughly chopped
• 1 tablespoon chopped fresh basil leaves
• 1/4 cup balsamic vinegar
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 1 cup olive oil

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Instructions

1. Toss the greens, salt and pepper together with just enough vinaigrette to coat, about 1/2 cup. Place them in a decorative bowl and top with the grape tomatoes and bell pepper. Serve the remaining vinaigrette on the side.
2. Put the shallot and basil into the bowl of a food processor fitted with a metal blade. Pulse until the shallot is finely chopped. Add the balsamic, sugar, salt and pepper and pulse again. With the machine running, add the olive oil in a steady stream through the feed tube. Pour the vinaigrette into a small bowl and serve.