Mesclun Greens With Balsamic Mustard Vinaigrette This is the house vinaigrette at Josie's. I wouldn't call it my house dressing if it wasn't delicious. Mesclun is a mix of organic farmed baby lettuces available in most produce sections. For creamier, lower-fat versions, replace half the olive oil and half the canola oil with soft tofu and blend. For a refreshing herbal flavor add some basil, cilantro, parsley and chervil leaves to the mesclun mix. If you don't have walnut oil, you can substitute an equal amount of canola or olive oil. Makes 12 Servings
	Ingredients: 1 teaspoon minced garlic 6 tablespoons extra-virgin olive oil 1/4 cup minced shallots 1/4 cup canola oil 1/2 cup Dijon mustard 2 tablespoons walnut oil 2/3 cup balsamic vinegar 1 tablespoon fresh minced parsley 1 1/2 tablespoons honey 24 ounces mesclun 1/4 teaspoon sea salt 1/8 teaspoon freshly ground black pepper
	Instructions: 1. In a mixing bowl, with an electric handheld mixer, puree the garlic, shallots, mustard, vinegar, honey, salt and pepper. While mixing, slowly add the 3 types of oil to form an emulsified dressing. 2. Mix in the parsley by hand. Refrigerate for up to 2 weeks in a sealed airtight container. Note: Use approximately 3 tablespoons of the vinaigrette with 2 ounces of mesclun greens for an average salad.

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