Ingredients
1 shallot, finely chopped
1 teaspoon Dijon mustard
2 tablespoons sherry vinegar
1 tablespoon chopped fresh flat-leaf parsley
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 tablespoons walnut oil
2 heads red oakleaf lettuce, cores removed, torn into pieces
1 head butterhead lettuce, core removed, torn into pieces
2 tablespoons fresh thyme, leaves
2 cups (1 pint) cherry tomatoes, halved
Preparation
Place shallots, mustard, vinegar, parsley, salt, and pepper in a medium bowl, and whisk to combine. Still whisking, slowly add walnut oil. Just before serving, toss with greens, thyme, and tomatoes.
