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
mustard, either dijon or champagne
good vinegar (I really like Noble's Tonic No. 4)
small shallot, minced evenly
In This Recipe
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).