Mixed Green Salad

• 1 egg yolk
• 1 teaspoon prepared mustard (preferably Dijon)
• 2 tablespoons

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.