Really Good Vinaigrette

By Kristy Mucci
February 9, 2016
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Author Notes: I was inspired by the vinaigrette recipe in Heartburn, by Nora Ephron, to get back to making proper salad dressings. This is a doctored-up version of it that I've been making. Nothing groundbreaking, but solid. Kristy Mucci

Serves: 1

  • 2 tablespoons mustard, either dijon or champagne
  • 2 tablespoons good vinegar (I really like Noble's Tonic No. 4)
  • 1 small shallot, minced evenly
  • 6 tablespoons olive oil
  1. Add all ingredients to a mason jar, cover, and shake until the dressing is thick and creamy. Save whatever's left in the mason jar for your next salad (it's even better the next day).

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