½ cup extra-virgin olive oil 3 tablespoons sherry vinegar 1 large shallot, minced 1 teaspoon Dijon mustard ¾ teaspoon smoked paprika (see Note) ¼ teaspoon salt ¼ teaspoon freshly ground pepper 3 cups mixed greens
½ cup canned artichoke hearts, rinsed 2 ounces canned sardines ¼ cup sliced red onion
Place oil, vinegar, shallot, mustard, paprika, salt and pepper in a blender or a jar with a tight-fitting lid; blend or shake until well combined. Place greens in an individual salad bowl; toss with 2 tablespoons of the dressing. (Refrigerate the remaining dressing.) Top the greens with artichoke hearts, sardines and onion.