Accompanied by the "Seed library" story in the 7-10 edition
1 large shallot, minced
2 teaspoons white-wine vinegar
2 teaspoons Dijon mustard
3 1/2 tablespoons olive oil
Kosher salt and pepper to taste
1 large head red-leaf lettuce
Stir together shallot and vinegar and let stand 10 minutes. Whisk in mustard, oil, and kosher salt and pepper to taste until blended. Tear lettuce into bite-size pieces and toss with shallot vinaigrette.
