2 Tablespoons extra-virgin olive oil 1 Tablespoon raspberry vinegar 1/4 teaspoon sugar 1 Tablespoon balsamic vinegar 1 Tablespoon gf stone ground mustard 1 teaspoon minced shallots Salt and freshly ground black pepper to taste 12 cups mixed salad greens, such as mesclun
In a jar with a tight-fitting lid, combine oil, raspberry vinegar, sugar, balsamic vinegar, mustard and shallots; shake well. Season with salt and pepper. (The dressing can be made 1 day ahead and refrigerated.)
Just before serving, shake dressing well.
In a large bowl, toss greens with dressing and serve.