DIJON VINAIGRETTE AKA SAVORY NECTAR


salad photoINGREDIENTS:

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

DIRECTION:

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.

EnjoyO!

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