Red Wine Vinaigrette

Adapted from Earth to Table

Makes 3 cups

  • 1 c. red wine vinegar
  • 2 Tbsp. minced shallots
  • 1 Tbsp. Dijon Mustard
  • 1 tsp. Kosher salt
  • 1 tsp. fresh cracked pepper
  • 2 c. Extra Virgin Olive Oil

In a bowl, whisk together vinegar, shallots, mustard, salt and pepper; let stand for 10 minutes. Add oil in a slow, steady stream, whisking until well blended. (Make ahead; cover and refrigerate for up to 2 weeks.)

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