1tablespoon finely chopped shallots or sweet onion
Salt and freshly ground black pepper
4cups mixed salad greens (escarole, romaine, watercress), in bite-size pieces
Combine the egg yolk with the mustard and beat in the wine vinegar with a fork. Add the oil, shallots, and seasoning to taste and stir rapidly until well blended. Pour the sauce over the salad greens and toss well. Serve on chilled plates.