Mesclun Salad

8 cups (about 1/2 pound) mesclun (mixed baby greens), rinsed and spun
dry
2 1/2 tablespoons extra-virgin olive oil, or to taste
2 teaspoons Sherry vinegar (available at specialty foods shops and some supermarkets) or other wine vinegar

In a salad bowl toss the mesclun well with the oil and drizzle it with the vinegar. Season the salad with salt and pepper and toss it well.

Recipe compliments of The Everyday Gourmet Khristen Hunter