Shallot and Sherry-Wine Vinaigrette
This bright and simple vinaigrette pairs beautifully with our Chopped Spring Salad.
- Yield: Makes 1/4 cup
Source: Martha Stewart Living, March 1999
- 1 medium shallot, finely chopped
- 1 teaspoon Dijon mustard
- 1 1/2 tablespoons sherry-wine vinegar
- 1/4 cup extra-virgin olive oil
- Salt and freshly ground pepper
In a medium bowl, combine the shallot, mustard, and vinegar; whisk to combine. Slowly whisk in the olive oil until well combined; season the vinaigrette with salt and pepper.