Classic Vinaigrette

A vinaigrette is one of the most powerful tools you can have in your kitchen. From leafy salads, to roasted vegetables to meats - a vinaigrette is a simple way to improve any dish. Ditch the bottled dressing!

This is my classic vinaigrette - a balanced and vibrant dressing for crunchy, hearty lettuces.

Active Time - 20 minutes

Yield — 1 cup

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Ingredients

• 1 small shallot, finely chopped

• 3-4 tbsp red wine vinegar

• 1/2 cup good olive oil

• 1tbsp Dijon mustard

• 1 tbsp whole grain mustard

• Soft herbs, such as parsley, oregano or thyme (optional)

• 1 tsp honey

• Kosher Salt 

• Black Pepper

Method

In a jar or small bowl, add finely chopped shallots with 3-4 tablespoons of red wine vinegar and 1tsp kosher salt. Stir to combine and set aside for 10 minutes. This will slightly mellow the pungency of the shallots and create a more uniform flavor profile.

Add both mustards, honey, herbs, if using, and olive oil. Vigorously whisk until the vinaigrette has emulsified and is uniform in color. Taste and adjust for seasoning with salt and pepper.

Vinaigrette can be stored in the fridge in an airtight container for up to one week. If it separates, vigorously shake the container to emulsify again.