AT A GLANCE
"This salad is a good foil for rich beef," says Gilmore. "Use any mixture of winter greens - the more you can find, the more interesting the salad."
|01||For red wine vinaigrette, combine vinegar, shallot, garlic and a pinch of salt in a bowl, and set aside to macerate for 30 minutes, then whisk in olive oil and season with a few grinds of black pepper.|
|02||To serve, dress the winter leaves in a large bowl and toss lightly to coat.|