to salads

Salad Greens with Nasturtiums

1/3 cup olive oil
3 tablespoons balsamic vinegar
1 shallot, minced
1 tablespoon water
1 1/2 tablespoons raspberry mustard
1 teaspoon white sugar
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
12 cups torn assorted salad greens
Edible nasturtiums (optional)

Whisk together first 8 ingredients in a large bowl; add salad greens, tossing to coat.

from Southern LivingŪ magazine