Shallot Vinaigrette
By: Giangi Townsend
Published: Wednesday, April 20, 2016 - 7:48am

Ingredients




1 small to medium side shallot
1 tablespoon Dijon Mustard
2 tablespoons white balsamic vinegar (rice vinegar will be fine too)
½ olive oil
Salt and Pepper

Preparation

1 Place all the ingredients in a blender and puree until all the shallot is gone. Taste and adjust the seasoning. If too thick or too pungent (shallot can be quite strong) add more oil to reach the wanted consistency and flavor. 2 This will make up to a cup of shallot vinaigrette. Can be stored in the refrigerator in an airtight container.

About

I have been asked quite frequently if I prepare vegetarian dishes. The first dish that came to mind is one of my favorite, which rarely I make at home, is the Cobb salad. So here is what I came up to make it completely vegetarian.
The vinaigrette is something that I created. There are many shallot vinaigrette recipes out there, but I wanted something that was smooth and creamy with my salad. Of course you can play with the powerfulness of the shallot by following the recipe or by softening the pungent flavor of the shallot by adding more olive oil.
The great plus, you will have almost a cup of it and it stores well in an airtight container in your refrigerator. Love the convenience of it all.
Bon Appetit!!
Giangi