Champagne-Shallot Vinaigrette

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This vinaigrette is perfect on our Red Lettuce, Asian Pear, and Mint Salad.

Martha Stewart Living, December 2007

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Recipe Summary test

Yield:

Makes about 1/2 cup

Ingredients

1 small shallot, minced
1 tablespoon champagne vinegar
1 teaspoon fresh lemon juice
Pinch of coarse salt
1/2 cup extra-virgin olive oil
Freshly ground pepper, to taste

Directions

Step 1
Stir together shallot, vinegar, lemon juice, and salt in a small bowl, and let stand for 10 minutes. Pour in oil in a slow, steady stream, whisking until emulsified. Season with pepper.

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Cook's Notes

Vinaigrette can be refrigerated in an airtight container overnight.

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