Ingredients
- 1/4 c. white wine vinegar
- 1 T Dijon mustard
- 1 T chopped shallots
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 c. olive oil
Preparation
Step 1
Whisk everything together. Makes 1 1/3 c. dressing
Variations:
Artichoke - add a fresh artichoke heart or two canned artichoke hearts and replace vinegar with 1/4 c. lemon juice. Serve on frisee lettuce or use as a glaze for fish by basting during and after grilling
Honey - add two tsp and serve with hearty winter greens or use as glaze for pork or poultry while it cooks on the grill
Cheese - add 2 oz of Stitlton and puree. Serve on a salad of greens topped with sliced pears and toasted walnuts
Citrus - Add 1 tsp orange zest and 2 T fresh juice (or lime or grapefruit). Stir in 1/4 tsp crushed red pepper. Serve on poached or grilled fish such as salmon, cod or sea bass.
Herb - any. Serve on salad or baste grilled shrimp