Instructions: To make the vinaigrette:
In a blender or food processor, combine the vegetable oil, maple syrup, vinegar, chopped onion, and basil, and blend for 5 to 8 seconds.

Refrigerate the vinaigrette, covered, at least 1 hour, or until needed. To make the salad: In a large bowl, gently toss the mesclun and 1/2 to 1 cup vinaigrette. Evenly distribute the mesclun on 8 serving plates.

Serves 8.

Note:
Mesclun is a term used to describe a mixture of young greens and lettuces, fresh herbs, and flowers. The mixture often consists of ingredients like mustard greens, garden cress, arugula, pea tendrils, beet greens, baby kale, mache, mint, apple blossoms, nasturtiums, New Zealand spinach, curly endive, chive blossoms, dill weed, dandelion greens, oak leaf lettuce, red romaine, Lolla Rossa, and so on. Mesclun is available in many produce sections of local supermarkets and at specialty stores. If premixed mesclun is unavailable, pick the freshest items from your local farmstand and create your own special mix.

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