This vinaigrette comes from the Grilled Steak Salad with Grilled Mushrooms and Scallions recipe.
If serving with freshly cooked meat and/or vegetables, pour half the vinaigrette over the warm meat and vegetables and toss gently to coat. Set aside for about 30 minutes to cool to room temperature. Pass the remaining vinaigrette on the side, whisking well before serving.
Great with Boston lettuce, red leaf lettuce, and arugula.