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Shallot Vinaigrette

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    Serve this vinaigrette along with the delicious Roasted Autumn Harvest Salad from "Martha Stewart's Cooking School."
    The Martha Stewart Show, November Fall 2008
    • 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. 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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