Food & Cooking Recipes Salad Recipes Mixed Greens with Shallot Vinaigrette Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 14 This simple salad highlights the freshness of the vegetables. Ingredients 1 shallot, finely chopped 1 teaspoon Dijon mustard 2 tablespoons sherry vinegar 1 tablespoon chopped fresh flat-leaf parsley ½ teaspoon salt ¼ 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 Directions 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. Rate it Print