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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


  1. 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.


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