3 tablespoons red wine vinegar
1 teaspoon finely minced garlic, (or 2 teaspoons finely minced shallot)
1/2 teaspoon Dijon mustard
1/2 teaspoon salt
Freshly ground black pepper, dash
2/3 cup extra-virgin olive oil (or equal parts olive oil and grapeseed oil)
DIRECTIONS
Whisk together rice wine or red wine vinegar, garlic (or shallot), Dijon mustard, salt, and pepper.
Slowly drizzle in oil while continuing to whisk. Keep in a jar with a tight-fitting lid.
Note: This dressing will keep, refrigerated, about one week.
Yield: 1 cup; Serving = 2 teaspoons
No comments:
Post a Comment