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►  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.