This is a vinaigrette that we use often to dress our salads and vegetables.  You can use some lemon in place of the vinegar for a milder dressing.

1 shallot, finely diced (optional)
1 Tablespoon Dijon mustard
3 Tablespoons white wine vinegar
½ cup olive oil or combination salad and olive oil
Salt and pepper to taste

Combine shallots, mustard and vinegar.  Whisk in oil slowly, especially at first. 
This makes approximately ¾ cup of vinaigrette and can easily be doubled.

This entry was posted in General, Salads, Sauce, Spice and tagged . Bookmark the permalink.

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