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Multipurpose Vinaigrette

Photo: Jennifer Causey; Styling: Missy Neville Crawford
Total time 10 mins
Yield Serves 8 (serving size: 1 tablespoon)
You'll use this basic vinaigrette several times. Make it in a jar; then all you need to do to reemulsify each time is shake it. Double the recipe to be on the safe side; you can always use any leftovers on salad greens. 

Ingredients

  • 3 tablespoons red wine vinegar
  • 2 tablespoons finely chopped shallots
  • 2 teaspoons chopped fresh thyme leaves
  • 1 1/2 teaspoons Dijon mustard
  • 1/2 teaspoon light agave nectar
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon kosher salt
  • 2 garlic cloves, minced
  • 1/4 cup extra-virgin olive oil

Nutrition Information

  • calories 69
  • fat 6.7 g
  • satfat 0.9 g
  • monofat 4.9 g
  • polyfat 0.7 g
  • protein 0.0 g
  • carbohydrate 2 g
  • fiber 0.0 g
  • cholesterol 0.0 mg
  • iron 0.0 mg
  • sodium 144 mg
  • calcium 4 mg

How to Make It

  1. Combine first 8 ingredients in a small bowl, stirring with a whisk. Slowly drizzle olive oil into vinegar mixture, stirring constantly with a whisk.