This simple vinaigrette recipe makes a great alternative to store-bought dressings. It's a Good Thing.
- Yield: Makes 1 cup
Source: The Martha Stewart Show, September 2009
- 1/4 cup sherry-wine vinegar
- 3/4 cup olive oil
- 1 1/2 teaspoons Dijon mustard
- 1 shallot, finely chopped
- Coarse salt and freshly ground pepper
In a small bowl, whisk together vinegar, olive oil, mustard, and shallots until well combined; season with salt and pepper. Alternatively, place all ingredients in a small jar; cover and shake to combine. Refrigerate vinaigrette until ready to use, up to 2 weeks.