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Shallot Vinaigrette

Serve this vinaigrette along with the delicious Roasted Autumn Harvest Salad from "Martha Stewart's Cooking School."

  • Yield: Makes 1/2 cup
Shallot Vinaigrette

Source: The Martha Stewart Show, November Fall 2008


  • 3 tablespoons sherry vinegar
  • 1/2 teaspoon Dijon mustard
  • 1 teaspoon minced shallot
  • Coarse salt and freshly ground pepper
  • 1/4 cup plus 2 tablespoons extra-virgin olive oil


  1. Combine vinegar, mustard, shallot, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a bowl and whisk to combine. Whisking constantly, add oil in a slow, steady stream until oil is incorporated and mixture is emulsified. Serve immediately.

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