Peggy’s Vinaigrette
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
- 3/4 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
- Place 1 teaspoon of minced shallot in a small glass container.
- Using small whisk, blend 3 tablespoons white balsamic vinegar, Dijon mustard and salt and pepper to taste with shallot.
- Add oil in a slow stream, whisking until emulsified (well blended).
- Taste and add additional tablespoon of white balsamic vinegar if needed.
- If using fresh herbs, whisk into dressing.
- Allow to sit for a few hours for flavors to marry.
- Serve with your favorite salad greens.
- Cover and refrigerate. Keeps for 2 to 3 weeks.
