Dijon Vinaigrette

Adapted from Earth to Table

Makes 1 cup

  • 1 shallot, minced
  • 2 Tbsp. rice vinegar
  • 2 Tbsp. red wine vinegar
  • 2 tsp. granulated sugar
  • 1 tsp. Dijon mustard
  • 1 c. Extra Virgin Olive Oil
  • Salt and Pepper to taste

In a bowl, combine shallot, rice vinegar and red wine vinegar; let stand 15 minutes. Whisk in sugar and mustard. Add oil in a slow, steady stream, whisking until well blended. Season to taste. (Cover and refrigerate for up to 1 week.)

A photo of olives ripening in the sun Certified Ultra Premium Extra Virgin Olive Oil