Shallot-Mustard Vinaigrette
serves 2-4
This zingy French-inspired vinaigrette made with white wine vinegar and lemon juice has a creamy texture thanks to a hit of Dijon. Use it to dress mesclun or drizzle on a halved avocado. Be sure to let the shallot steep in the acids for a full 10 minutes to soften it and mellow its bite.
2 tablespoons white wine vinegar
2 tablespoons freshly squeezed lemon juice
1/2 shallot, minced
1 teaspoon Dijon mustard
1/3 cup olive oil
prep: 5 minutes
total: 15 minutes
small bowl
whisk
1. In a small bowl, combine the vinegar, lemon juice, shallots, mustard and a sprinkling of salt and pepper. Let these ingredients sit for 10 minutes.
2. Drizzle in the olive oil in a thin stream, whisking constantly until the dressing emulsifies.
