Peggy’s Vinaigrette
Author: Nicole
Ingredients
  • 1 small shallot, finely minced
  • 3 to 4 tablespoons white balsamic vinegar
  • 1 teaspoon Dijon mustard
  • Fine sea salt and freshly ground black pepper
  • ¾ cup good quality extra-virgin olive oil
  • Optional: 1 to 2 teaspoons of finely minced fresh herbs (such as basil, parsley and/or tarragon)
Instructions
  1. Place 1 teaspoon of minced shallot in a small glass container.
  2. Using small whisk, blend 3 tablespoons white balsamic vinegar, Dijon mustard and salt and pepper to taste with shallot.
  3. Add oil in a slow stream, whisking until emulsified (well blended).
  4. Taste and add additional tablespoon of white balsamic vinegar if needed.
  5. If using fresh herbs, whisk into dressing.
  6. Allow to sit for a few hours for flavors to marry.
  7. Serve with your favorite salad greens.
  8. Cover and refrigerate. Keeps for 2 to 3 weeks.
Recipe by Riegl Palate at https://www.rieglpalate.com/peggys-vinaigrette/