| ► Makes 1 Portion of Salad | |
| 1 small shallot
3 tbsp vinegar (white wine, red wine, or herb vinegar) ½ tsp sea salt pinch of freshly ground white pepper pinch of sugar touch of Dijon mustard ½ cup extra virgin oil (such as sunflower, safflower, or olive oil) |
Peel and finely chop the shallot. Stir together with the vinegar, salt, pepper, sugar, and mustard in a bowl. Gradually add the oil, stirring continuously, and mix until everything is emulsified.
For the vinaigrette, the ratio of vinegar to oil should be 1:3, so the dressing is not too acidic. |
VINAIGRETTE
