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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

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Ingredients

  • 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

Directions

  1. Step 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.

Source
The Martha Stewart Show, November Fall 2008

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