1 Iceberg Lettuce, shredded
2 hard boil egg, sliced
10 button mushrooms, quartered
10 cherry tomatoes, halved
Pepper to taste
1/8 teaspoon sea salt
1 tablespoon sherry or red wine vinegar
1/2 small shallot, peeled and minced (about 1 tablespoon)
1/2 teaspoon Dijon mustard
40 to 60ml Olive Oil
1. Assemble all the ingredients in a mixing bowl.
2. In a small bowl, mix together the salt, vinegar, and shallot. Let stand for about ten minutes.
3. Mix in the Dijon mustard, then add 3 tablespoons (45 ml) of olive oil. Stir well, then taste. If too sour for your liking, add the additional olive oil and more salt, if necessary.
4. Stir in vinaigrette to the veggies.