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Print this recipe Easy Vinaigrette Makes 1¼ cups

  • 1 tablespoon shallot, finely chopped
  • 1 tablespoon Dijon mustard
  • ¼ cup Kimberley wine vinegar
  • 1 cup extra-virgin olive oil
    (or use ½ olive oil and ½ light vegetable oil)
  • Salt and fresh-ground black pepper to taste
  1. In small bowl, macerate (soften) the shallots by combining them with vinegar and mustard. Set aside for 15 minutes.
  2. Using a whisk, slowly mix in the oil. Add salt and pepper and whisk again.
Recipe courtesy of Trevett Hooper, Legume Bistroback to top