In a bowl put:
about 1/8 c. good quality red wine vinegar
about 1/8 c. white balsamic vinegar
Add very slowly, a few drops at a time, whisking vigorously as you add:
about 1/2 c. very good quality extra virgin olive oil (at home I use Colavita)
(This should thicken as you whisk. If it doesn't -- and for some reason occasionally it doesn't -- don't worry! It will taste good, anyway!)
Add:
a little pressed fresh garlic, salt, freshly ground pepper... my grind the other day was coarse..., about 1/2 t. Dijon mustard (do not use any kind other than Dijon), some herbs...the other day I used some dried Herbs de Provence because they were lying around, and as I added them I rubbed them between my thumb and forefinger to release the flavours...you can experiment with other herbs such as chervil, and try finely chopped fresh herbs if you have some growing nearby...if you use dried herbs, don't use too much....a little goes a long way...you can use more if they are fresh
...and as you add all these above things keep whisking! Singing while you whisk often helps the consistency to become a superior quality....
That should do the trick. I think you should leave it for at least an hour sitting on the counter before using...lets the flavours mingle! Drizzle over the mesclun, put a couple of fresh cherry tomatoes on the side, and top with a slice of French bread topped with a slice of good chevre on which a little oilve oil has been brushed and which has been broiled lightly in the broiler (until the chevre is warm and the bread that sticks out around the chevre is toasted a golden brown).
Serve immediately...
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