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.
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
How to Make It
Combine first 8 ingredients in a small bowl, stirring with a whisk. Slowly drizzle olive oil into vinegar mixture, stirring constantly with a whisk.
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Basic yes, but so good and nice portion size for the calories. I used this to make for the CL recipe Yogurt-Romesco Dip, but had leftovers for salads. Can't help but think this would make an awesome marinade for chicken too. Will make this often.
Perhaps it's a little silly to be so effusive about salad dressing, but this is delicious. It is a little more involved than my usual basic dressings, but it's worth it and next time I'll follow the recommendation to just go ahead and double the recipe.
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