Mesclun Salad

8 cups (about 1/2 pound) mesclun (mixed baby greens), rinsed and spun
dry
2 1/2 tablespoons extra-virgin olive oil, or to taste
2 teaspoons Sherry vinegar (available at specialty foods shops and some supermarkets) or other wine vinegar

In a salad bowl toss the mesclun well with the oil and drizzle it with the vinegar. Season the salad with salt and pepper and toss it well.