I found this recipe on GumboPages.
1 medium shallot, finely minced
2 ounces sherry vinegar (I jused red wine)
1 tablespoon Creole mustard
3 ounces extra-virgin olive oil
3 ounces walnut oil
3 or 4 drops of Crystal or Tabasco hot sauce, to taste (I used Franks Red Hot)
Salt and freshly ground black pepper, to taste
Creole tomatoes, quartered (cut into eighths if they're really big)
Red onions, very thinly sliced
For the dressing, combine the shallots, vinegar, hot sauce and Creole mustard. Slowly whisk in the oils until the dressing is emulsified, then season to taste with salt and pepper.
Toss the greens and tomato quarters with the dressing. Plate the salads, allowing 4 tomato quarters per person. Sprinkle with a few Creole croutons and place a small mound of the red onions in the center.
I did double the recipe for 10 people.