Shallot vinaigrette

Kathy Paterson presents a long, hot summer’s worth of vinaigrettes and salad dressings. For the perfectly dressed green salad wash and dry green leaves and place in a large bowl. Drizzle over enough vinaigrette to moisten and gently toss so all the leaves are covered in vinaigrette. Place in a serving bowl and serve immediately. Try not to over-dress the salad as it will make it very oily.

Ingredients

¼ cup	Shallots, roughly chopped (Main)
3 Tbsp	White wine vinegar, I use chardonnay vinegar
1 Tbsp	Balsamic vinegar
1 tsp	Dijon mustard
½ cup	Extra virgin olive oil

Directions

Place all ingredients except oil in a small food processor. With the motor running, slowly drizzle in the oil through the feed tube until well blended. Season with salt and freshly ground black pepper.

More recipes

See more of Kathy Paterson's summer salad dressings and vinaigretteshere.