Tangy, vinegary dressing that goes with any sort of salad.
Servings: 8 servings
- 1/2 cup Red Wine Vinegar
- 2 Tablespoons Water
- 1 Tablespoon Shallot thinly sliced
- 1 Tablespoon Dijon Mustard
- 1/2 teaspoon Pepper
- 1/2 cup Extra Virgin Olive Oil
Whisk all of the ingredients up to, but not including, the oil with the vinegar.
Whisking constantly, slowly stream the oil into the vinegar to form an emulsion. Don't stress about it too much, it only has to be as emulsified as you want it to be. If I'm serving salad to guests, I'll be extra careful to make it be perfect. If it's just for my work lunch, I'll give it a few solid rounds of whisking and call it a day.