Mesclun with Sun-Dried Tomato Vinaigrette

SERVINGS: 6

•FAST

Grace Parisi makes twice as much dressing as she needs for two reasons: a smaller amount would be impractical to do in her blender—and she likes to have leftovers for another day.

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5 medium basil leaves
1 small shallot, halved
6 oil-packed sun-dried tomato halves, drained (2 tablespoons)
1 tablespoon balsamic vinegar
1/2 teaspoon Dijon mustard
3 tablespoons olive oil
6 ounces mesclun mix
Salt and freshly ground pepper

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.

Mesclun with Sun-Dried Tomato Vinaigrette

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