Dijon-Red Wine Vinaigrette
Prep: 10 minutes.
Yield: Makes about 1/2 cup
- 5 tablespoons red wine vinegar
- 1 shallot, minced (about 2 tablespoons)
- 1 tablespoon Dijon mustard
- 1/4 teaspoon sea salt
- 1/4 teaspoon freshly ground pepper
- 2 tablespoons extra-virgin olive oil
- Combine vinegar and next 4 ingredients in a medium bowl. Slowly whisk in oil until well blended. Use immediately, or store in an airtight container in the refrigerator until ready to use; bring to room temperature, and stir or shake to mix.
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