1 Tbs. minced shallot
2 tsp. red-wine vinegar (balsamic, blackberry, fig or another vinegar)
1/2 tsp. Dijon mustard (favorite is Trader Joe’s)
1 small clove garlic, mashed to a paste with 1/4 tsp. salt with knife, pestle and mortar, back of spoon or plate, or meat tenderizer
Kosher salt and freshly ground black pepper
2 Tbs. extra-virgin olive oil
10-20 cherry or grape tomatoes, cut in half
Mixed greens or straight arugula, a few handfuls
Whisk together the shallot, vinegar, mustard, garlic paste, and several grinds of fresh pepper in a large bowl. Add 2 tablespoons of olive oil in a slow steady stream, whisking constantly, emulsifying the dressing. Add the tomatoes to the vinaigrette, mix gently, and set aside until ready to serve, up to 2 hours. Approximately 15-30 minutes ahead of serving, place the greens on top of tomato vinaigrette until ready to serve. I like to place wax paper, a clean damp paper towel or a plate over the top of the bowl until ready to serve. Toss salad and serve immediately.
I make this dressing most nights. It’s my number one favorite for flavor and simplicity. I usually have all the ingredients on hand except the shallot which I often omit. Other vinegars can be substituted…I love blackberry or fig…there are many others. This is a very forgiving recipes…have fun experimenting.