Vinaigrette Dressing (from Helen)
• 2 small shallots, minced (about 2 tablespoons)
• 4 teaspoons Dijon mustard
• 1/4 teaspoon salt
• 1/2 teaspoon sugar
• 3 tablespoons vinegar, balsamic or champagne (or a combination of both to equal 3 tablespoons)
• 1/2 cup extra virgin olive oil
1. In a jar combine minced shallots, mustard, salt and sugar. Whisk with a fork to break up mustard clumps
2. Whisk in vinegar. Slowly whisk in olive oil, incorporating until smooth
3. Cover and refrigerate. Stir before using. Keeps good for a couple of weeks. Note: Solidification of olive oil on top is normal due to refrigeration
Serving suggestions:
-Dress romaine & arugula greens. Top with pears, walnuts & crumbed feta
-Drizzle on roasted or steamed vegetables
-Use in a Caprese style salad (basil, sliced tomatoes & fresh mozzarella)
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