This recipe goes with Chanterelle-Potato Salad with Pancetta, Shallots, and Thyme
Sunset SEPTEMBER 2006
Put 1/4 cup good-quality white wine vinegar in a blender with 2/3 cup vegetable oil, 2/3 cup extra-virgin olive oil, 1 chopped shallot, and 1/2 tsp. kosher salt. Blend at medium speed until mixture is pale yellow and emulsified.
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