Saturday, September 27, 2008

Simple French Vinaigrette

Not too in-your face, not too overbearing, not too bad, either, and certainly not too hard. This simple, ready-in-an-instant dressing is great for a simple salad on the side of a very loud-tasting entree or as a cleanser between courses.

I like it with a simple mix of field greens, mandarin orange segments, carrot shavings, and radish slices. Just throw in a bowl, toss around, and serve.

French Vinaigrette

  • 1/4 cup extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 scant teaspoon dijon mustard
  • 1/3 shallot, finely minced
  • salt and pepper, to taste
Whisk all the ingredients together.

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